This Hearty Italian White Bean Soup is a comforting, nourishing dish packed with creamy white beans, rich tomatoes, and fragrant Italian herbs. It’s an easy, slow-cooked soup that brings bold flavors with minimal effort. Whether you’re making it in a slow cooker or on the stovetop, this soup is perfect for cozy nights, meal prep, or serving a crowd.
Ingredients
- Olive Oil – Helps sauté the onions and enhances the flavors of the soup.
- Yellow Onion – Adds a natural sweetness and depth to the base of the soup.
- Full-Fat Coconut Milk – Gives the soup a creamy, velvety texture without dairy.
- Garlic – Infuses the soup with a fragrant, savory depth.
- Sun-Dried Tomatoes – Adds a hint of tangy sweetness and a rich umami flavor.
- Italian Seasoning – A blend of herbs that brings an authentic Italian flavor.
- Salt – Enhances all the flavors and balances the soup.
- Diced Tomatoes – Provides a rich tomato base with extra depth from Italian seasoning.
- White Beans – The hearty and protein-packed main ingredient that makes this soup filling.
- Vegetable Broth – Forms the flavorful and comforting liquid base of the soup.
- Fresh Spinach – Adds a nutritious boost and freshness to the soup.
- Rotini Pasta – Gives the soup extra heartiness and makes it a complete meal.
- Salt & Pepper – To taste, for the perfect seasoning balance.
Note: Ingredient measurements can be found in the recipe card below.
Instructions
Step 1: Sauté the Aromatics
Heat olive oil in a frying pan over medium heat. Add the diced onion and cook for 3-4 minutes, until soft and fragrant. If using a slow cooker with a sauté function, you can do this directly in the slow cooker.
Step 2: Blend the Creamy Base
In a blender, combine the coconut milk, minced garlic, sun-dried tomatoes, Italian seasoning, and salt. Blend on high until smooth and creamy. This mixture will give the soup a luxurious texture.
Step 3: Assemble the Soup
Pour the blended coconut milk mixture into the slow cooker. Add diced tomatoes, white beans, and vegetable broth. Stir everything together until well combined.
Step 4: Slow Cook to Perfection
Cover and cook on low for 4-6 hours or high for 2-3 hours. This allows the flavors to meld beautifully.
Step 5: Add Pasta and Greens
With 30 minutes left in the cooking time, turn the slow cooker to high (if it’s not already). Stir in the uncooked rotini pasta and let it cook until tender. Five minutes before serving, stir in the fresh spinach until wilted.
Step 6: Final Seasoning and Serve
Taste the soup and adjust with salt and pepper as needed. Serve warm, garnished with freshly grated parmesan cheese and fresh basil, if desired.
How to Serve
This Hearty Italian White Bean Soup is best enjoyed:
- With crusty bread – Dip a slice of warm bread into the creamy broth.
- Topped with parmesan – A sprinkle of freshly grated parmesan adds a delicious umami kick.
- With a side salad – A fresh arugula or Caesar salad balances the richness of the soup.
Make Over
Make Ahead
- Prepare the soup base a day in advance and store it in the fridge. When ready to serve, add the pasta and spinach just before serving to keep the textures fresh.
Storing
- Store leftover soup in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, making it even tastier the next day!
Reheating
- Stovetop: Reheat over medium heat, stirring occasionally until warmed through. Add a splash of broth if the soup has thickened too much.
- Microwave: Heat in 1-minute intervals, stirring between each, until warm.
Frequently Asked Questions
Can I make this soup without coconut milk?
Yes! You can substitute heavy cream or half-and-half if you don’t need a dairy-free option.
Can I use canned spinach instead of fresh?
Fresh spinach is best, but canned spinach works in a pinch—just drain it well before adding it.
Can I freeze this soup?
Yes, but freeze without the pasta since pasta can become mushy when thawed. Add freshly cooked pasta when reheating for the best texture.
This Hearty Italian White Bean Soup is rich, satisfying, and full of Italian flavors—a perfect go-to for any season!
Print
Hearty Italian White Bean Soup recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Slow Cooker/Stovetop
- Cuisine: Italian-Inspired
Description
This comforting Italian-inspired soup is packed with creamy white beans, rich tomatoes, fresh spinach, and tender pasta in a flavorful coconut-based broth. It’s perfect for a cozy meal and can be made in the slow cooker or stovetop.
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion, diced
- 1 (14 oz) can full-fat coconut milk
- 3 garlic cloves, minced
- 1/4 cup sun-dried tomatoes, drained of oil
- 1 tablespoon Italian seasoning
- 1 teaspoon salt
- 1 (28 oz) can diced tomatoes with Italian seasoning
- 2 (19 oz) cans low-sodium white beans, drained and rinsed
- 3 cups reduced-sodium vegetable broth
- 2 cups chopped fresh spinach
- 1 cup whole grain or regular rotini pasta (gluten-free, if needed)
- Salt and pepper, to taste
Instructions
- Sauté Aromatics: Heat olive oil in a frying pan over medium heat. Add diced onion and cook until softened and fragrant, about 3-4 minutes. (If using a slow cooker with a sauté function, you can do this step directly in the pot.)
- Blend the Broth: In a blender, combine coconut milk, garlic, sun-dried tomatoes, Italian seasoning, and salt. Blend on high until smooth and creamy.
- Assemble the Soup: Transfer the sautéed onions and blended coconut mixture to the slow cooker. Add diced tomatoes, white beans, and vegetable broth. Stir to combine.
- Cook:
- Slow Cooker: Cover and cook on low for 4-6 hours or high for 2-3 hours.
- Stovetop: Bring to a boil, then reduce heat and let simmer for 30-40 minutes.
- Add Pasta & Spinach: In the last 30 minutes of cooking, add the dry pasta and stir. In the final 5 minutes, stir in the chopped spinach until wilted.
- Season & Serve: Taste and adjust seasoning with salt and pepper. Serve warm with freshly grated Parmesan cheese and fresh basil, if desired.
Notes
- Blending the coconut milk & sun-dried tomatoes creates a smooth, creamy base for the soup. A mini blender works great for this step.
- For a kid-friendly version, chop the spinach finely or use frozen chopped spinach for convenience.
- Adjust thickness: The soup thickens as it sits, so add extra broth if needed before serving.
- For make-ahead prep, cook the pasta separately and add it just before serving to avoid it becoming too soft.
Nutrition
- Serving Size: per serving
- Calories: 250 kcal
- Fat: 8g
- Carbohydrates: 35g
- Fiber: 6g
- Protein: 10g
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