The Best Glute Free Pasta Fagioli
Enjoy a comforting bowl of Gluten-Free Pasta Fagioli, a wholesome twist on the traditional Italian soup. A rich broth with a texture that's both hearty and satisfying. Easy to make and perfect for busy weeknights.
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Servings: 6 servings
Equipment
- 1 large pot or Dutch oven
- 1 high-speed blender food processor
Jacqui's Prep TipWeigh ingredients with a food scale for best results!
Ingredients
- 2 tablespoon olive oil
- 1 medium onion small dice
- 2 medium carrots small dice
- 2 medium celery ribs small dice
- ½ teaspoon fine sea salt more to taste
- ¼ teaspoon fresh ground black pepper more to taste
- 4 cloves garlic minced
- 2 tablespoon fresh chopped basil or 2 teaspoons dried basil
- 2 tablespoon fresh chopped oregano or 2 teaspoons dried oregano
- 2 thyme sprigs
- 1 bay leaf
- ½ teaspoon red pepper flakes
- 4 cups vegetable broth plus more to thin
- 3 (15-ounce) can cannelli beans, not drained or mix of navy beans, bartolli beans, kidney beans
- 1 (15-ounce) can crushed tomatoes
- 1 cup (60 grams) small gluten free pasta ditalini, shells or elbow pasta
Garnish (optional)
- red pepper flakes, fresh parsley, basil, parmesan cheese, or salt & pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onions, carrots, celery, salt and freshly ground pepper and sauté, stirring occasionally, for 10 minutes, or until soft.2 tablespoon olive oil, 1 medium onion, 2 medium carrots, 2 medium celery ribs, ½ teaspoon fine sea salt, ¼ teaspoon fresh ground black pepper
- Meanwhile, blitz one 15-ounce can of beans in high-speed blender or food processor. Or mash well with a fork.3 (15-ounce) can cannelli beans, not drained
- To the pot, add garlic, basil, oregano, thyme sprigs, bay leaf and red pepper flakes. Cook stirring for 1 minute.4 cloves garlic, 2 tablespoon fresh chopped basil, 2 tablespoon fresh chopped oregano, 2 thyme sprigs, 1 bay leaf, ½ teaspoon red pepper flakes
- Add vegetable broth, beans and bean purée, tomatoes and their juices. Simmer for 20 minutes.4 cups vegetable broth, 1 (15-ounce) can crushed tomatoes
- Add pasta and simmer for 8-10 minutes, or until al dente.1 cup small gluten free pasta
- Season to taste and serve.red pepper flakes, fresh parsley, basil, parmesan cheese, or salt & pepper to taste
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Notes
- Blending a can of beans will help thicken the soup. Omit this step if you prefer a thinner soup consistency.
- Add additional broth or filtered water when reheating, as gluten-free pasta tends to absorb liquid.
- Store in an airtight container for up to 5 days, freeze for up to 3 months.
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