Tuscan White Bean Soup
Healthy Tuscan white bean soup made in the crockpot with coconut milk, sun-dried tomatoes, and fresh spinach for a vegan Italian-inspired dinner.
This soup gets its creaminess from coconut milk instead of heavy cream or flour. You can make it ahead and freeze portions for later meals.
The sun-dried tomatoes give it an Italian flavor without needing extra spices. Fresh spinach adds color and nutrients at the end of cooking.
Why You'll Love This Recipe
About the Ingredients
1 can (15 oz) cannellini beans, drained
These white beans hold their shape well during long cooking times.
2 cups (475ml) vegetable broth
Choose low sodium so you control the salt level yourself.
1 cup (240ml) full-fat coconut milk
Use light coconut milk if you want fewer calories.
1/2 cup (80g) small ditalini pasta
Cook pasta separately if you plan to freeze leftovers.
1/3 cup (50g) sun-dried tomatoes in oil, chopped
Look for jars instead of bags for better moisture content.
4 cups (120g) fresh baby spinach
Add this last so leaves stay bright green and tender.
Tips & Tricks
- Do not add salt until the end since sun-dried tomatoes are salty already.
- Check pasta texture after twenty minutes because sizes vary between brands.
- Stir gently when adding spinach so leaves break down into the broth smoothly.
- Use a ladle to skim any foam that forms on top before serving.
Step-by-Step Instructions
1. Combine base ingredients
Pour broth, beans, coconut milk, and tomatoes into the slow cooker. Stir everything together so tomatoes spread evenly through liquid.
2. Set cooking time
Cover and cook on low for four hours or high for two hours. Check broth level halfway through if your model runs hot.
3. Prepare pasta separately
Boil pasta in water according to package directions for al dente texture. Drain well so water does not thin out final soup.
4. Finish with greens
Turn off heat and stir in spinach until wilted. Add cooked pasta and serve immediately while warm.
Delicious Variations
- Add diced chicken breast for protein if not keeping it vegan.
- Substitute kale for spinach if you like heartier greens.
- Mix in white wine for depth if you drink alcohol.
How to Store Tuscan White Bean Soup
Refrigerator
Keep covered in fridge for up to four days maximum.
Freezer
Freeze without pasta for best texture changes later.
Reheating
Heat gently on stove rather than microwave for even warming.
Frequently Asked Questions
Q: Can I use canned beans instead of dried?
Yes, use one can per pound of dried beans called for in recipes. Rinse them well to remove excess starch before adding.
Q: What pasta works best for slow cooking?
Small shapes like ditalini or shells hold up better than large ones. Cook separately to prevent mushiness in leftovers.
Q: How do I know when soup is done?
Beans should be soft but still hold their shape when pressed. Broth will thicken slightly as it cools naturally.
Q: Is this soup suitable for freezing?
Yes, but omit pasta before storing frozen portions properly. Thaw overnight and reheat slowly on stovetop afterward.
Q: Can I make this without coconut milk?
Use cashew cream or blended silken tofu for similar richness levels. Oat milk also works if unsweetened version selected.
Try making this once and see how easy slow cooking really feels. You might find yourself reaching for the pot more often than expected.
Tuscan White Bean Soup
Healthy Tuscan white bean soup made in the crockpot with coconut milk, sun-dried tomatoes, and fresh spinach for a vegan Italian-inspired dinner.
🧂 Ingredients
- 1 can (15 oz) cannellini beans, drained
- 2 cups (475ml) vegetable broth
- 1 cup (240ml) full-fat coconut milk
- 1/2 cup (80g) small ditalini pasta
- 1/3 cup (50g) sun-dried tomatoes in oil, chopped
- 4 cups (120g) fresh baby spinach
📋 Instructions
- 1Combine base ingredients — Pour broth, beans, coconut milk, and tomatoes into the slow cooker. Stir everything together so tomatoes spread evenly through liquid.
- 2Set cooking time — Cover and cook on low for four hours or high for two hours. Check broth level halfway through if your model runs hot.
- 3Prepare pasta separately — Boil pasta in water according to package directions for al dente texture. Drain well so water does not thin out final soup.
- 4Finish with greens — Turn off heat and stir in spinach until wilted. Add cooked pasta and serve immediately while warm.
