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Creamy White Bean Pasta

Featured in Comforting Soups & Hearty Stews.

This White Bean Soup brings together the ease of slow cooking and the warm flavors of Tuscany. Coconut milk and sun-dried tomatoes create a rich creaminess without dairy. Packed with cannellini beans, fresh spinach, and whole grain pasta, it's a complete meal in one pot. Easy, healthy, and perfect for busy evenings, this is comfort food done right.
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Updated on Sat, 15 Mar 2025 23:09:45 GMT
Creamy White Bean Soup with Pasta Slow Cooker Pin it
Creamy White Bean Soup with Pasta Slow Cooker | linacooks.com

This soothing Tuscan Bean Soup blends velvety coconut milk with flavorful sun-dried tomatoes, soft cannellini beans, and garden-fresh spinach in a filling slow-cooker dish. This taste of Italy shows how dairy-free cooking can make thick, indulgent soups that hit the spot on cold nights.

I've tried tons of plant-based cream options, and full-fat coconut milk gives just the right silky smoothness without taking over the Italian taste profile. The first day this soup was bubbling away, the smell that filled my house told me it would be my go-to winter comfort food.

Key Components

  • Full-fat coconut milk : Gives rich smoothness without any dairy
  • Sun-dried tomatoes : Adds deep savory taste
  • Cannellini beans : Brings protein and smooth texture
  • Fresh spinach : Offers bright color and healthy benefits
  • Italian seasonings : Delivers genuine Tuscan flavor
  • Rotini pasta : Grabs onto the creamy broth perfectly

Step-By-Step Process

Step 1: Creating Your Foundation
Cook onions until they're soft and smell amazing. Mix coconut milk with sun-dried tomatoes in a blender. Put everything in the slow cooker and let it cook on low to build fantastic flavor.
Step 2: Mixing In Extras
Mix pasta in when you've got about 30 minutes left. Toss in fresh spinach right at the end. Taste and tweak seasonings before you serve it up.
Step 3: Last Touches
Make sure pasta is just how you like it. Thin out the soup if needed. Throw in some fresh herbs for extra zing and make sure the flavor's spot on.
Crockpot Hearty Italian White Bean Soup with Pasta Pin it
Crockpot Hearty Italian White Bean Soup with Pasta | linacooks.com

My nonna from Italy would raise an eyebrow at coconut milk in a Tuscan recipe, but even she'd have to admit how rich and satisfying this soup turns out.

Smart Storage

When making ahead, cook your pasta on the side and add it only when you're ready to eat so it stays just right. The base can be frozen for up to 6 months with no problems.

Perfect Pairings

Grab some crusty bread to mop up all that tasty broth, or go with a fresh Caesar salad for contrast.

To wrap up: This Tuscan Bean Soup shows how plant-focused cooking can make truly satisfying, classic-style meals. The mix of smooth coconut milk, tender beans, and fresh veggies makes a soup that's both filling and comforting. Whether you can't have dairy, follow a vegan diet, or just want something tasty, this soup brings the warmth of Italy to your bowl.

Crockpot Hearty Italian White Bean Soup with Pasta Recipe Pin it
Crockpot Hearty Italian White Bean Soup with Pasta Recipe | linacooks.com

Frequently Asked Questions

→ Are other beans okay to use?
Absolutely! Cannellini beans are ideal, but great northern or navy beans work as well. Any white bean will keep the creamy consistency.
→ Can I swap full-fat coconut milk for light?
Sure, but full-fat gives a richer creaminess that makes the dish a bit more indulgent and satisfying.
→ How do I stop the pasta from becoming mushy?
To avoid mushy pasta, cook it separately and mix it into each serving bowl, especially if storing leftovers.
→ Is freezing this soup a good idea?
Yes, just freeze it without the spinach and pasta. Add those fresh when reheating for the best texture.
→ What if I don’t have sun-dried tomatoes?
You can replace them with tomato paste and a pinch of sugar to keep that rich tomato flavor alive.

Italian Bean Soup Pasta

A luscious vegan white bean soup made easy in the slow cooker with coconut milk, tasty sun-dried tomatoes, pasta, and fresh spinach.

Prep Time
15 Minutes
Cook Time
120 Minutes
Total Time
135 Minutes
By: Paolina

Category: Soups & Stews

Difficulty: Easy

Cuisine: Italian

Yield: 8 Servings

Dietary: Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

→ Base Ingredients

01 1 medium yellow onion, chopped finely
02 1 teaspoon salt
03 3 garlic cloves, finely chopped
04 1/4 cup sun-dried tomatoes, drained from their oil
05 1 tablespoon Italian herbs mix
06 1 (14oz) can of rich coconut milk, full-fat only
07 1 teaspoon olive oil

→ Soup Components

08 3 cups vegetable broth, reduced sodium
09 1 (28oz) can of seasoned diced tomatoes
10 1 cup rotini pasta, whole grain or gluten-free
11 2 cups spinach, roughly chopped
12 Salt and pepper for flavor adjustment
13 2 (19oz) cans of low sodium white beans, rinsed and drained

Instructions

Step 01

Warm up olive oil in a pan over medium heat. Toss in chopped onions and cook for around 3-4 minutes until they’re soft and smell great. If your slow cooker lets you saute, feel free to use that instead.

Step 02

Toss coconut milk, garlic, sun-dried tomatoes, Italian seasoning, and salt into a blender and blend until smooth like a creamy sauce.

Step 03

Throw the cooked onions and creamy coconut mix into the slow cooker. Add the diced tomatoes, white beans, and veggie broth. Let it cook on low for 4-6 hours or on high for 2-3 hours.

Step 04

Crank the heat to high for the last 30 minutes and stir in the pasta. During the last 5 minutes, mix in the spinach. Adjust the salt and pepper level as needed before serving.

Notes

  1. Using a small blender gets the coconut mixture super smooth.
  2. Cutting spinach into smaller pieces makes it easier for kids to enjoy.
  3. If the soup looks too thick after sitting, mix in extra broth to thin it out.
  4. For prepping ahead, cook the pasta separately and toss it in right before eating.

Tools You'll Need

  • Crockpot or slow cooker
  • Blender for smooth blending
  • Pan for sauteing if your slow cooker doesn’t have that feature

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 434
  • Total Fat: 16 g
  • Total Carbohydrate: 60 g
  • Protein: 19 g