In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Add the diced medium yellow onion and sauté for 3-4 minutes until it becomes translucent and fragrant.

In a blender, combine the full-fat coconut milk, garlic cloves, sun-dried tomatoes, Italian seasoning, and salt. Blend on high until the mixture is smooth and creamy, about 30-45 seconds.

Transfer the blended mixture into a slow cooker. Add the diced tomatoes, low sodium white beans, and reduced sodium vegetable broth. Stir everything together until well combined.

Set the slow cooker on low and cook for 4-6 hours, or on high for 2-3 hours.

When there are 30 minutes left on the timer, switch the cooker to high heat if it isn’t already. Stir in 1 cup of dry rotini pasta.

With just 5 minutes remaining, add in the chopped fresh spinach and stir until wilted.

Before serving, taste and adjust seasoning with salt or pepper if desired. Ladle into bowls and garnish with parmesan cheese and fresh basil.