Gluten-Free Pasta Fagioli
Warm, comforting, and perfect for any occasion, this Gluten-Free Pasta Fagioli is a hearty soup that delivers bold Italian flavors with a healthy twist. Packed with nourishing ingredients like cannellini beans, red kidney beans, fresh spinach, and gluten-free pasta, this recipe is a satisfying meal for those avoiding gluten without compromising on taste. Aromatic herbs like oregano and basil, combined with a savory vegetable broth, create a robust base, while diced tomatoes and sautéed vegetables add vibrant, wholesome texture. Quick to prepare in just under an hour, this one-pot dish is perfect for busy weeknight dinners or cozy gatherings. Serve it with a sprinkle of Parmesan cheese for added richness or enjoy it as-is for a dairy-free option. Discover your new favorite gluten-free soup that’s both delicious and nutritious!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 diced celery stalks
- 2 medium, diced carrots
- 3 minced garlic cloves
- 14 ounces canned diced tomatoes
- 15 ounces, drained and rinsed canned cannellini beans
- 15 ounces, drained and rinsed canned red kidney beans
- 6 cups gluten-free vegetable broth
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 bay leaf
- 1 cup gluten-free pasta
- 2 cups fresh spinach
- 0.25 cup, chopped fresh parsley
- 0.5 cup, grated Parmesan cheese (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion, celery, and carrots to the pot. Sauté for about 5-7 minutes until the vegetables are soft.
Stir in the minced garlic and cook for an additional 1 minute until fragrant.
Pour in the diced tomatoes, cannellini beans, and kidney beans. Stir to combine.
Add the vegetable broth, dried oregano, dried basil, salt, black pepper, and bay leaf to the pot. Stir well.
Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld.
Add the gluten-free pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente.
In the last few minutes of cooking, stir in the fresh spinach until it wilts.
Remove the bay leaf before serving.
Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.9 g | 99% | |
| Saturated Fat | 27.8 g | 139% | |
| Polyunsaturated Fat | 6.7 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 10799 mg | 470% | |
| Total Carbohydrate | 275.2 g | 100% | |
| Dietary Fiber | 71.5 g | 255% | |
| Total Sugars | 43.4 g | ||
| Protein | 109.7 g | 219% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 2411 mg | 185% | |
| Iron | 24.9 mg | 138% | |
| Potassium | 7053 mg | 150% | |
*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.
