The Best Gluten Free Pasta Fagioli
Do you like soup, if so I have a great recipe for you! Pasta Fagioli it’s such a delicious comfort food and it can be made gluten free!
Pasta Fagioli pronounced ( “pasta fah-jolie”) which means pasta with beans. This soup is a traditional pasta meal in many Italian homes. It’s often called pasta fasul or pasta fazool. This dish is considered more of a peasants dish.
Pasta Fagioli is a rich tomato based broth soup, made with tomato’s, onions, Italian cannellini beans, carrots, and spinach. All of these wonderful vegetables make this a perfect vegetarian soup as well.
Adding gluten free ditalini pasta noodles creates the best gluten free pasta fagioli. Meat could also be added such as roasted chicken, meatballs or ham but it won’t be missed if you don’t add it.
How To Make The Best Gluten Free Pasta Fagioli
How to make the best gluten free pasta fagioli starts with adding olive oil, garlic, onions to a stock pot. Add in the carrots, spinach, and cannellini beans. Cook on low heat until vegetables are soften, about 5 minutes. Add in blended Italian stewed tomato’s, and seasonings. Next pour in chicken broth or vegetable for vegetarian, bring to a boil, about 10 minutes, then add in the gluten free ditalini pasta noodles and simmer for 25 minutes. Let set for 5 minutes before serving.
Ingredients & Directions To Make Gluten Free Pasta Fagioli
Ingredients:
Pasta Fagioli ingredients
- 2 Tablespoon Olive Oil
- 1 Small Diced Yellow Onion
- 1 Tablespoon Crushed Garlic
- 2 Carrots Chopped
- 1/2 Cup Frozen Spinach
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/8 Teaspoon Dry Crushed Red Pepper Flakes
- 1 15 oz. Can Italian Stewed Tomato’s pulsed in a food processor
- 1 15 oz. Can Cannellini bean rinsed well and drained
- 4 Cups Chicken Broth ( I buy prepared)
- 1 Cup Ditalini Pasta ( corn and rice mixture works best)
- Parmesan cheese for a topping
Directions:
Directions For Pasta Fagioli
1.) In a stock pot on low to medium heat add olive oil, small diced onion, crushed garlic, chopped carrot’s, frozen spinach and drained and rinsed Cannellini beans. Cook, stirring occasionally, until the vegetables have soften, about 5 minutes.
2.) Pulse the Italian tomato’s in a blender or food processor, add mixture to the stock pot, and then add in all the seasonings.
3.) Next pour in the chicken broth and stir all ingredients together, Turn the heat up to high to bring the soup to a boil, about 10 minutes and then add in pasta noodles and reduce the heat to a simmer and cook for 25 minutes.
4.) Remove pot from the heat, add parmesan cheese to the top and stir, let sit for 5 minutes before serving. You may want to add a little more parmesan to each serving.
Tips For Making The Best Gluten Free Pasta Fagioli
Tips For Making Gluten Free Pasta Fagioli
- Softening the vegetables for the pasta fagioli helps to lessen the cooking time.
- Leaving the lid off the pot when cooking will help to make the soup thicker.
- Taking half of the cannellini beans and mashing them with a potato masher and adding back to the soup makes a thicker soup as well.
- Pulsing the Italian stewed tomato’s in a blender or food processor gives the soup a richer broth.
- If you want to make pasta fagioli vegetarian use vegetable broth.
- You could use any small pasta noodle for this recipe.
- If you don’t care for spinach use kale instead or leave out the vegetable.
- Using Italian stewed tomato’s is more flavorful but any tomato will due.
- Adding the gluten free pasta once the soup has boiled and then simmering will keep the pasta noodle from falling apart. If the heat is too high gluten free noodles sometime become to soft and will not keep their shape.
This soup will keep in the refrigerator up to 3 days and it’s great for leftovers!
If you like gluten free soup you may like this recipe https://houseofmar.com/turkey-tuscany-soup/
I hope you and your family will enjoy this gluten free pasta fagioli soup as much as me and my family enjoy it!
This recipe is from my Aunt Barb who was the most wonderful inspiration to me! I miss her immensely! When I married my Italian husband she shared so many cooking tips as she had also had an Italian husband!
Blessings!
Mary Anne,
Gluten Free Pasta Fagioli
Equipment
- 1 Stock pot
- 1 Garlic press I buy crushed garlic in the jar
- Measuring cups
- Measuring spoons
- 1 Spoon for stirring
- 1 Cutting board
- 1 Paring Knife
- 1 Food processor or blender
- 1 Can Opener
- 1 Grader For parmesan cheese or purchase already grated
Ingredients
- 2 Tablespoon Olive Oil
- 1 Small Diced Yellow Onion
- 1 Tablespoon Crushed Garlic I buy crushed garlic in the jar but 6 gloves will work with this recipe
- 2 Chopped Carrots
- 1/2 cup Frozen Spinach If adding fresh add in 5 minutes before soup is done.
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Italian Seasoning
- 1/2 Teaspoon Garlic Powder
- 1/2 Teaspoon Onion Powder
- 1/8 Teaspoon Dry Crushed Red Pepper Flakes
- 1 15 oz Can Italian Stewed Tomato's Pulse in a food processor or blender until mixed
- 1 15 oz Can Cannelli Beans Rinsed Well and Drained Making sure to rinse the beans well and drained
- 4 Cups Chicken Broth
- 1 Cup Ditalini Pasta You could use any small pasta noodle or gluten free noodle
- Parmesan cheese for topping Add to your taste, we like Parmesan cheese so I add about 1/4 cup to the soup
Instructions
1.) In a stock pot on low to medium heat add in olive oil, small diced onion, crushed garlic, chopped carrot's, frozen spinach and rinsed well and drained cannellini beans, . Cook, stirring occasionally, until the vegetables have soften, about 5 minutes.
2.) Pulse the Stewed Italian Tomato's in a blender or food processor and then add to stock pot.
- 3.) Next add in all the seasonings and pour in the chicken broth, stir all ingredients together, Turn heat up to high to bring soup mixture to a boil, about 10 minutes, reduce heat to a simmer, pour in 1 cup of gluten free pasta and cook for 25 minutes.
- 4.) Remove pot from heat, add in parmesan cheese to taste, stir, let sit for 5 minutes before serving. You may want to add a little more parmesan to each serving.
Notes
-
- Softening the vegetables for the pasta fagioli helps to lessen the cooking time.
-
- Leaving the lid off the pot when cooking will help to make the soup thicker.
-
- Taking half of the cannellini beans and smashing them with a potato masher and adding back to the soup makes a thicker soup as well.
-
- Pulsing the Italian stewed tomato’s in a blender or food processor gives the soup a richer broth.
-
- If you want to make pasta fagioli vegetarian use vegetable broth.
-
- You could use any small pasta noodle for this recipe.
-
- If you don’t care for spinach use kale instead.
-
- Using Italian stewed tomato’s are more flavorful but any tomato will due.
- Adding the gluten free pasta noodles when simmering with help to keep the shape of the noodle.
- If soup mixture is to thick add in more chicken broth or vegetable broth. It it’s to thin leave lid off when cooking to thicken the soup.
Items I used to make the best gluten free pasta fagioli
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Renae Frey
This sounds delicious!
maryannerusso
Thank you Renae! We really enjoy pasta fagioli on a cold day! Have the best day!