Gluten-Free Pasta e Fagioli

Savor the comforting flavors of Italy with this hearty Gluten-Free Pasta e Fagioli, a warm and satisfying soup that's perfect for any occasion. This recipe combines wholesome vegetables like carrots, celery, and onion with protein-packed cannellini and kidney beans, all simmered in a fragrant broth infused with oregano, thyme, and a hint of garlic. Gluten-free pasta makes this dish accessible for those with dietary restrictions, while maintaining the classic texture and flavor of traditional pasta e fagioli. Ready in just an hour and bursting with fresh parsley and optional Parmesan for a finishing touch, this soul-soothing soup is both nutritious and packed with rustic Italian flair. Perfect as a main course or appetizer, it’s a cozy, gluten-free twist on a beloved classic!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

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
• 0 to taste Grated Parmesan cheese (optional for serving)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onions, carrots, and celery. Sauté until the vegetables are softened, about 5-7 minutes.

Step 3

Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Add the canned diced tomatoes with their juices and cook for 2-3 minutes.

Step 5

Pour in the chicken broth and bring to a gentle boil.

Step 6

Add the cannellini beans, red kidney beans, oregano, thyme, and bay leaf into the pot.

Step 7

Season with salt and pepper to taste. Stir well to combine.

Step 8

Lower the heat and let the soup simmer for about 20 minutes.

Step 9

Stir in the gluten-free pasta, and continue to simmer for another 10-12 minutes or until the pasta is tender.

Step 10

Remove the bay leaf and discard it.

Step 11

Taste and adjust the seasoning if necessary.

Step 12

Garnish with freshly chopped parsley just before serving.

Step 13

Serve hot, with grated Parmesan cheese sprinkled on top if desired.

Nutrition Facts

Serving size	2943.5 grams (2943.5g)

Amount per serving	% Daily Value*
Calories	1708

Total Fat 51.90g	67%
Saturated Fat 9.30g	47%
Polyunsaturated Fat 3.50g
Cholesterol 11mg	4%
Sodium 4624mg	201%
Total Carbohydrate 253.20g	92%
Dietary Fiber 61.70g	220%
Total Sugars 32.70g
Protein 74.30g	149%

Vitamin D 0IU	0%
Calcium 833mg	64%
Iron 25mg	141%
Potassium 5065mg	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.

Source of Calories

Fat: 26.3%

Protein: 16.7%

Carbs: 57.0%