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.
- Short cut gluten free pasta. Or feel free to 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.
Allllrighty, 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 – 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
- Vegetable Beef and Rice Soup
- Smoked Sausage, White Bean and Spinach Soup
- Italian Sausage and Vegetable Soup
- Signature Chili
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Gluten Free Pasta e Fagioli
Description
Gluten Free Pasta e Fagioli is hearty, filling, easy, and inexpensive to make. This soul-satisfying soup recipe is pure comfort food!
Ingredients
- 1lb ground beef
- 1 cup baby carrots or 1 large carrot, thinly sliced
- 2 stalks celery, thinly sliced
- 1 small onion or large shallot, chopped
- homemade seasoned salt and pepper
- 2 cloves garlic, pressed or minced
- 28oz can crushed tomatoes
- 15oz can tomato sauce
- 15oz can beef broth + more for reheating
- 15oz can light red kidney beans, undrained
- 15oz can great northern beans, undrained
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried parsley
- 1/2 teaspoon dried thyme
- 2x2" parmesan rind (optional) + freshly grated parmesan cheese for topping
- 8oz short-cut gluten free pasta
Directions
- Brown ground beef in a large soup pot over medium-high heat, seasoning with homemade seasoned salt and pepper. Drain if theres a lot of excess fat then return beef to the pot. Add carrots, celery, onion or shallot, season again with seasoned salt and pepper then saute for 7 minutes, stirring occasionally. Add garlic then continue to saute for 3 more minutes.
- Add all remaining ingredients except the pasta to the pot then turn heat to high to bring to a bubble. Turn heat down to medium then simmer for 50-60 minutes or until soup has thickened, stirring occasionally.
- When soup has 15 minutes left to cook, cook pasta in boiling water then drain and divy up between bowls. Remove parmesan cheese rind from soup then scoop over pasta and serve with freshly grated parmesan cheese.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
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Row 11.10.2016
Excellent tastes just like Olive Garden’s my go to soup when I need to make something for my in laws.
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Delicious soup.. one of the best soup menu of olive garden.
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Terre 01.24.2016
Can this soup be frozen?
Kristin 01.25.2016
I think that’d be fine, Terre!
Paulette 01.04.2016
This soup was excellent. I made a couple of modifications. I Used garbanzo beans along with the kidney beans. I also used 1 15.5 can of tomatoes and 1 8 oz can tomato sauce. My husband thought it was very good.
Judy S 12.07.2015
this recipe says its for a serving of 4??? Seems like a lot of ingredients for a small serving?? Also has anyone froze this soup??
Heidi 11.20.2015
Yummo! Made this for dinner tonight and will definitely be making again. Thanks for sharing
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[…] I adore this soup and now got me craving some! This actually would be pretty easy to make in college. So I was wondering, why use tomato sauce and not just more crushed tomatoes? This image is meant to be a source of inspiration.No copyright infringement intended.I do not own images posted on this page. For more details please visit this link : iowagirleats […]
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Michael@Cateringsandiego 02.16.2015
I made this last night and it was so good! Perfect cold weather food. LOVE your blog and recipes!!!
Fully Alive 02.13.2015
It’s 20 degrees outside, so I thought this a perfect time to try this. I’ve actually never tried Olive Garden’s version; I always eat Zuppa Toscana when I visit the restaurant. This was an easy to follow recipe and the result was SCRUMPTIOUS with lots of leftovers. Great with homemade bread and blueberry cobbler. We are rubbing our bellies and smiling; thank you!