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The Best Gluten Free Pasta Fagioli in a bowl

Gluten Free Pasta Fagioli

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Prep Time 20 minutes
Cook Time 35 minutes
Course Soup
Cuisine Italian
Servings 6

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. 
    Keyword Gluten Free