Can I make this gluten-free?

Absolutely. Just use gluten-free rotini or your favorite small gluten-free pasta.

Can I freeze Italian White Bean Soup (Slow Cooker)?

Yes, but I recommend freezing it without the pasta. Add freshly cooked pasta when reheating for the best texture.

What can I use instead of coconut milk?

Cashew cream or unsweetened almond milk with a bit of extra olive oil works well, though the coconut milk gives the creamiest result.

How long will leftovers keep?

Stored in an airtight container, leftovers last up to 4 days in the fridge. The flavors get even better overnight.

Italian White Bean Soup (Slow Cooker): Hearty 6-Step Magic

Name: Italian White Bean Soup (Slow Cooker)
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Cuisine: Italian-Inspired
Ingredients: 1 teaspoon olive oil; 1 medium yellow onion, diced; 3 garlic cloves, minced; 1 14-ounce can full-fat coconut milk; 1/4 cup sun-dried tomatoes, drained of oil; 1 tablespoon Italian seasoning; 1 teaspoon salt; 1 28-ounce can diced tomatoes with Italian seasoning; 2 19-ounce cans low-sodium white cannellini beans, drained and rinsed; 3 cups reduced-sodium vegetable broth; 1 cup rotini pasta, whole wheat, regular, or gluten-free; 2 cups fresh spinach, chopped; Salt and pepper, to taste; Optional: grated parmesan cheese and fresh basil for serving

Description

Italian White Bean Soup (Slow Cooker) is a cozy, creamy, Italian-inspired soup made with cannellini beans, pasta, spinach, and a rich tomato coconut milk base. An easy, comforting meal perfect for busy weeknights.

Ingredients

Scale

1 teaspoon olive oil
1 medium yellow onion, diced
3 garlic cloves, minced
1 14-ounce can full-fat coconut milk
1/4 cup sun-dried tomatoes, drained of oil
1 tablespoon Italian seasoning
1 teaspoon salt
1 28-ounce can diced tomatoes with Italian seasoning
2 19-ounce cans low-sodium white cannellini beans, drained and rinsed
3 cups reduced-sodium vegetable broth
1 cup rotini pasta, whole wheat, regular, or gluten-free
2 cups fresh spinach, chopped
Salt and pepper, to taste
Optional: grated parmesan cheese and fresh basil for serving

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Instructions

Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 3–4 minutes until softened and fragrant.
In a blender, add the coconut milk, garlic, sun-dried tomatoes, Italian seasoning, and salt. Blend until smooth and creamy.
Add the cooked onion and blended mixture to the slow cooker along with the diced tomatoes, white beans, and vegetable broth. Stir to combine.
Cover and cook on low for 4–6 hours or on high for 2–3 hours.
About 30 minutes before serving, turn the slow cooker to high if needed and stir in the dry pasta.
Five minutes before serving, stir in the spinach until wilted.
Season with salt and pepper to taste. Serve warm with parmesan and fresh basil if desired.

Notes

The soup thickens as it sits. Add extra broth if needed before serving.

For best texture, cook pasta separately if making the soup far in advance and stir it in just before serving.

Chopped or frozen spinach works well and blends in nicely for picky eaters.

A mini blender creates an ultra-smooth coconut tomato base, but a standard blender works too.

Prep Time: 15 minutes
Cook Time: 2 hours
Category: Soup
Method: Slow Cooker
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 434
Sugar: 7g
Sodium: 555mg
Fat: 16g
Saturated Fat: 13g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 60g
Fiber: 12g
Protein: 19g
Cholesterol: 0 mg