Tuscan Bean Stew (Print Version)
# Ingredients:
→ Main Components
01 -
1 medium onion (yellow), finely chopped
02 -
1 teaspoon of olive oil
03 -
3 garlic cloves, finely minced
04 -
1/4 cup of sun-dried tomatoes, without excess oil
05 -
1 tablespoon of dried Italian herbs
06 -
1 (14oz) can of rich coconut milk
07 -
1 teaspoon of salt
→ Other Ingredients
08 -
2 (19oz) cans of white beans, rinsed well and drained
09 -
3 cups of reduced-salt vegetable stock
10 -
1 (28oz) can of tomatoes, diced, with herbs
11 -
Salt and pepper as needed
12 -
2 cups of spinach, chopped
13 -
1 cup of whole wheat or classic rotini pasta (use gluten-free if needed)
# Instructions:
01 -
Warm olive oil on medium heat in a pan and saute onion for 3-4 minutes until tender and aromatic. If your slow cooker allows, you can use its saute option.
02 -
Blend garlic, coconut milk, salt, sun-dried tomatoes, and Italian herbs until everything is smooth.
03 -
Place the onion and the blended mixture in the slow cooker along with diced tomatoes, beans, and broth. Set on low for 4-6 hours or on high for 2-3 hours.
04 -
Switch to high heat for the last half hour and drop in the pasta. Stir in spinach during the last 5 minutes. Adjust flavors with salt and pepper to your taste.
# Notes:
01 -
Using a small blender helps get a silky coconut milk blend.
02 -
Cut spinach into smaller pieces if you want it more kid-friendly.
03 -
Soup will become thicker as it cools—feel free to mix in a splash of broth.
04 -
If prepping ahead, cook pasta separately and add it when serving.