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This filling Italian bean stew has become my winter lifesaver when life gets crazy. Your slow cooker handles everything while you relax, creating a smooth, satisfying meal full of protein and vegetables. The mix of smooth coconut milk with zesty sun-dried tomatoes makes basic ingredients taste amazing.
I threw this stew together during a super busy week when I couldn't spend time cooking. Now we make it all the time because everyone can add their own favorite toppings to their bowl.
What You Need
- Olive oil: builds rich taste without making it heavy
- Yellow onion: forms the flavor base for the whole dish
- Full fat coconut milk: makes everything wonderfully creamy
- Fresh garlic cloves: add that must-have Italian flavor
- Sun dried tomatoes: bring deep, rich taste that lifts the entire stew
- Italian seasoning blend: cuts down prep work while giving authentic flavor
- Canned diced tomatoes with Italian herbs: add both juice and chunky bits
- White cannellini beans: give hearty protein and turn creamy when slightly crushed
- Vegetable broth: creates the tasty liquid foundation
- Fresh spinach: brings color, nutrients, and subtle earthy notes
- Whole grain pasta: turns this into a truly filling meal
- Salt and pepper: balance and boost all the flavors
How To Make It
- Start With Flavor:
- Heat the oil and cook your chopped onion over medium heat until it's see-through and smells good, around 3-4 minutes. This sets up all the flavors for your stew. You can do this right in your slow cooker if it has that feature - one less dish to wash!
- Mix The Smooth Stuff:
- Put the coconut milk, garlic, sun dried tomatoes, Italian herbs, and salt in a blender and mix until it's totally smooth. Don't rush this part - getting everything completely blended helps spread flavors throughout your stew. The tomatoes need to break down fully to release their strong taste.
- Let It Cook:
- Put your cooked onion, creamy coconut mixture, canned tomatoes with juice, drained beans, and broth into your slow cooker. Mix everything really well. Cook on high for 2-3 hours or low for 4-6 hours, letting all those flavors come together.
- Finish It Off:
- With half an hour left, turn the heat to high if it isn't already, and drop in your dry pasta. Make sure it's under the liquid. Add your chopped spinach during the last 5 minutes - just enough time for it to wilt but stay bright green. Taste and add salt and pepper as needed.
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Sun dried tomatoes are the real magic in this dish. I found out how powerful they are when I accidentally put in twice as much one time. That lucky mistake made such amazing flavor that I never went back. My family now compares every tomato soup to this one.
Keeping Leftovers
This stew gets much thicker as it sits because the pasta soaks up liquid. When you're saving leftovers, try adding a bit of extra broth before putting it in the fridge. Keep it in airtight containers for up to 5 days. When you warm it up, you'll probably need to add more broth to get it back to the right thickness. The taste actually gets better after a day as everything fully mixes together.
Swap Ideas
You can easily change this recipe based on what's in your kitchen. Kale works great instead of spinach but needs about 10 minutes to cook rather than 5. You can use chickpeas instead of white beans, though they'll give you a different texture. Any small pasta shape will do, but cooking times might change a little. If you don't want coconut, try blended cashews with a bit of nutritional yeast for a similar creaminess without any coconut taste.
Italian Roots
This stew comes from traditional Tuscan bean soups that Italian families have enjoyed for generations. The real Italian versions often use olive oil instead of coconut milk and might include pancetta for extra flavor. This modern plant-based version keeps the comfort factor while working for different diets. In Tuscany, folks often enjoy similar soups with a drizzle of good olive oil and crusty bread for dipping – a tradition that works perfectly with this version too.
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Frequently Asked Questions
- → Can I cook this without using a slow cooker?
Sure, you can make this over the stove! Follow the same directions and simmer everything on a gentle heat for 30-40 minutes to blend flavors. Toss in the spinach and pasta for the last 10 minutes.
- → Can I swap the pasta type?
Yes! Feel free to go for your favorite type, whether it's gluten-free, whole wheat, or even smaller shapes like elbows or shells. Just adjust the cook time to match.
- → How should I save leftovers?
Transfer leftovers into an airtight container and keep them in the fridge for up to 4 days. Heat it on the stove or microwave, adding a little broth if it thickens up.
- → Is freezing this soup an option?
Totally! Let it cool down, then put it in a freezer-safe container. Freeze it for up to 3 months. Move it to the fridge the night before reheating.
- → What else could work instead of coconut milk?
If coconut milk's not your thing, go for cashew cream, plain almond milk, or even heavy cream for a non-vegan twist. It'll still turn out wonderfully creamy.
- → Can I add extra veggies?
Why not! Add diced carrots, zucchini, sweet potatoes, or celery to bump up flavor and nutrition. Toss them in alongside the onions while cooking.