With summer in the rearview mirror and cooler temps upon us, it feels fitting to share the comforting recipe for Gluten Free Pasta e Fagioli with you today. This rustic soup is warming, filling, healthy, and feeds an army too!
What is Pasta e Fagioli?
Pasta e Fagioli is a traditional Italian soup made with pasta and beans, and is a cinch to make gluten free. It’s inexpensive, made with everyday ingredients, and is the perfect dish to whip up on a Sunday afternoon (glass of wine in hand for an extra dash of cozy!) then enjoy for Sunday dinner. Leftovers reheat beautifully for easy lunches all week long OR you can transfer the soup into Ziplock freezer bags and freeze flat for another time.
Pasta e Fagioli Ingredients
Like I said, the ingredients for Pasta e Fagioli are humble, simple, and easy to find. I bet you’ve got most if not all of them on hand in the fridge and pantry right now.
Ground beef. I prefer using 85/15 or 80/20 ground beef in soups and stews as it stays tender without drying out. Fresh vegetables: carrots, celery, onions, and garlic not only flavor the Pasta e Fagioli, but make it wholesome and nutritious. Crushed tomatoes and tomato sauce. Be sure to use gluten free tomato products – not all brands ensure ALL their tomato products are GF! I like Red Gold. Beef broth. I like Pacific, HyVee, or Progresso brands of gluten free beef broth. Kidney and Great Northern Beans. Inexpensive, filling, and packed with nutrients. Gluten free pasta. I use gluten free elbows, but any short grain pasta is fine. Or, you can use regular pasta if you don’t need to eat GF. Seasonings and herbs: salt, pepper, oregano, basil, dried parsley, and thyme. Parmesan cheese. Both grated parmesan cheese and parmesan cheese rind flavor this soup.
I mentioned that this soup freezes very well. Since gluten free pasta doesn’t hold up well to freezing after cooking though, I advise you cook the gluten free pasta fresh then add to the soup after thawing from frozen. Alrighty, let’s cook!
How to Make Pasta e Fagioli Soup
Start by browning ground beef in a large soup pot, seasoning with homemade seasoned salt and pepper. Drain if there’s a lot of grease then return to the pot and add sliced carrots, celery, shallot or onion, and garlic. Saute for 10 minutes, stirring every so often.
Next add a crushed tomatoes, tomato sauce, beef broth, light red kidney beans, great northern beans, plus dried oregano, dried basil, dried parsley, dried thyme, and a parmesan cheese rind, which will give the soup depth of flavor like you wouldn’t believe! Bring the soup up to a bubble then turn the heat down to medium and simmer for 50-60 minutes, or until your desired consistency is reached, stirring every so often. I like my Pasta e Fagioli to be almost ragu-like, so I simmer for a full hour.
Just before eating, cook up your favorite gluten free short cut pasta – again, I use elbows – then add to bowls and scoop the hot Pasta e Fagioli on top. Stir to combine, top with freshly grated parmesan cheese, then dig in! I hope you enjoy this hearty, filling dish!
More Cozy Soups and Chilis To Try
One-Pot Chicken and Rice Kickin Green Chili CrockPot White Chicken Chili Hamburger Soup Smoked Sausage, White Bean and Spinach Soup Sweet Corn, Kielbasa and Potato Soup Signature Chili
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