Italian Bean Soup Pasta (Print Version)
# 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:
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.
02 -
Toss coconut milk, garlic, sun-dried tomatoes, Italian seasoning, and salt into a blender and blend until smooth like a creamy sauce.
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.
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:
01 -
Using a small blender gets the coconut mixture super smooth.
02 -
Cutting spinach into smaller pieces makes it easier for kids to enjoy.
03 -
If the soup looks too thick after sitting, mix in extra broth to thin it out.
04 -
For prepping ahead, cook the pasta separately and toss it in right before eating.