Gluten-Free Pasta e Fagioli
Warm, hearty, and irresistibly comforting, this Gluten-Free Pasta e Fagioli is a delicious twist on the classic Italian bean and pasta soup. Bursting with vibrant flavors from a medley of fresh vegetables, creamy cannellini and red kidney beans, and a perfectly spiced tomato-based broth, this recipe is tailored for those seeking a gluten-free delight. With tender gluten-free pasta and a finishing flourish of fresh parsley and optional Parmesan, this one-pot wonder is both nourishing and satisfying—a perfect cozy meal in under an hour. Ideal for weeknight dinners or meal prepping, this dish is a standout choice for anyone craving a wholesome, gluten-free comfort food packed with protein, fiber, and soul-warming goodness.
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Recipe Information
Ingredients
- 2 tablespoons Extra virgin olive oil
- 1 medium Yellow onion, diced
- 1 large Carrot, diced
- 2 Celery stalk, diced
- 3 Garlic cloves, minced
- 14.5 ounces Canned diced tomatoes
- 4 cups Low-sodium chicken broth
- 15 ounces Canned cannellini beans, drained and rinsed
- 15 ounces Canned red kidney beans, drained and rinsed
- 8 ounces Gluten-free pasta (such as penne or ditalini)
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 0.25 cup Fresh parsley, chopped
- to taste Grated Parmesan cheese (optional for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.
Stir in the minced garlic and cook for another minute until fragrant.
Add the canned diced tomatoes with their juices and cook for 2-3 minutes.
Pour in the chicken broth and bring to a gentle boil.
Add the cannellini beans, red kidney beans, oregano, thyme, and bay leaf into the pot.
Season with salt and pepper to taste. Stir well to combine.
Lower the heat and let the soup simmer for about 20 minutes.
Stir in the gluten-free pasta, and continue to simmer for another 10-12 minutes or until the pasta is tender.
Remove the bay leaf and discard it.
Taste and adjust the seasoning if necessary.
Garnish with freshly chopped parsley just before serving.
Serve hot, with grated Parmesan cheese sprinkled on top if desired.
Nutrition Facts
Calories |
1708 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.9 g | 67% | |
| Saturated Fat | 9.3 g | 46% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 4624 mg | 201% | |
| Total Carbohydrate | 253.2 g | 92% | |
| Dietary Fiber | 61.7 g | 220% | |
| Total Sugars | 32.7 g | ||
| Protein | 74.3 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 833 mg | 64% | |
| Iron | 25.3 mg | 141% | |
| Potassium | 5065 mg | 108% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
