Description
This plant-based Italian white bean soup is a slow-cooked masterpiece that combines earthy cannellini beans, savory sun-dried tomatoes, and a rich, creamy coconut milk base. It delivers a rustic, Tuscan-inspired flavor profile that feels like a warm hug in a bowl. Perfect for busy weeknights, this hearty, dairy-free meal is packed with protein and fiber, making it a nutritious and comforting choice for the whole family.
Ingredients
1 medium yellow onion, diced
3 garlic cloves, minced
1/4 cup sun-dried tomatoes, drained
1 tablespoon Italian seasoning
1 teaspoon salt
1 (28oz) can diced tomatoes with Italian seasoning
2 (19oz) cans white cannellini beans, drained and rinsed
1 can (13.5oz) full-fat coconut milk
4 cups vegetable broth
1 cup small pasta shells (optional)
Instructions
Place the onion, garlic, sun-dried tomatoes, Italian seasoning, and salt into a blender or food processor and pulse until a coarse paste forms.
Transfer the mixture to the slow cooker.
Add the canned diced tomatoes, drained white beans, coconut milk, and vegetable broth to the slow cooker and stir well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
If using pasta, add it during the last 30 minutes of cooking until tender.
Serve hot, garnished with fresh herbs if desired.
Notes
For a smoother soup, you can immersion blend a small portion of the beans before serving. Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes very well for future meal prep.
Nutrition
- Serving Size: 1.5 cups
- Calories: 285
- Sugar: 6g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 8g
- Carbohydrates: 38g
- Fiber: 9g
- Protein: 11g
- Cholesterol: 0mg