Gluten-Free Pasta Fagioli

Warm, hearty, and completely gluten-free, this Gluten-Free Pasta Fagioli is a comforting Italian-inspired dish that’s as wholesome as it is flavorful. Loaded with tender cannellini and kidney beans, vibrant vegetables, and perfectly cooked gluten-free pasta, this soup is a one-pot wonder that’s both nutritious and satisfying. A medley of aromatic herbs, fresh spinach, and a savory vegetable broth sets the stage for a rich, rustic flavor, while an optional sprinkle of Parmesan cheese adds a touch of indulgence. Ready in under an hour, this easy-to-make recipe is perfect for busy weeknights or cozy family dinners. Whether you’re avoiding gluten or just looking for a feel-good meal, this classic pasta fagioli will have everyone coming back for seconds.

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 6

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)

Directions

Step 1

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

Step 2

Add the diced onion, celery, and carrots to the pot. Sauté for about 5-7 minutes until the vegetables are soft.

Step 3

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Step 4

Pour in the diced tomatoes, cannellini beans, and kidney beans. Stir to combine.

Step 5

Add the vegetable broth, dried oregano, dried basil, salt, black pepper, and bay leaf to the pot. Stir well.

Step 6

Bring the mixture to a simmer and cook uncovered for 20 minutes, allowing the flavors to meld.

Step 7

Add the gluten-free pasta and cook according to the package instructions, usually about 10-12 minutes, until al dente.

Step 8

In the last few minutes of cooking, stir in the fresh spinach until it wilts.

Step 9

Remove the bay leaf before serving.

Step 10

Garnish with fresh parsley and Parmesan cheese if desired. Serve hot.

Nutrition Facts

Serving size	4030.1 grams (4030.1g)

Amount per serving	% Daily Value*
Calories	2225

Total Fat 76.90g	99%
Saturated Fat 27.80g	139%
Polyunsaturated Fat 6.70g
Cholesterol 115mg	38%
Sodium 10799mg	470%
Total Carbohydrate 275.20g	100%
Dietary Fiber 71.50g	255%
Total Sugars 43.40g
Protein 109.70g	219%

Vitamin D 26IU	128%
Calcium 2411mg	185%
Iron 25mg	138%
Potassium 7053mg	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.

Source of Calories

Fat: 31.0%

Protein: 19.7%

Carbs: 49.3%