Pasta Fagioli Soup

An simple soup that always tastes fresh because we add the Gluten-free pasta just before serving

Wholesome, Cozy and Delicious!

Nothing makes me happier than a soup recipe that comes together in no time for a wholesome and warming meal…  and this Pasta Fagioil is one of my favorites.

With just 6 main ingredients plus seasoning, it’s super easy to make. It’s a simple base of boxed (or canned) chopped tomatoes and vegetable broth (or chicken broth), plus onions, carrots, celery, cannellini beans, and lots of garlic and parsley, and of course Gluten-Free pasta!

It always tastes fresh and yummy, even if it is previously frozen and dethawed…  The secret? We take a cue from the restaurants…. we cook the pasta separately and only when ready to serve.  Then we place the warm and freshly cooked pasta in each individual bowl along with some of the soup.

Top with parmigiana reggiano or eat as is.  I’ve also been known to eat it without the pasta… Any way, it is cozy and delicious!

For gluten-free pasta, any small noodle will do but we love Ditalini noodles (We use Le Veneziane)

Scroll down to see the recipe.

Pasta Fagioli Soup

Recipe

Pasta Fagioli Soup
 
Prep time
Cook time
Total time
 
Pasta Fagioli Soup is an easy, hearty meal loaded with veggies and beans. And this simple, cozy soup always tastes fresh and delicious because we cook the pasta separately and immediately before serving. It's great made ahead, reheats well and freezes well without the pasta.
Author:
Recipe type: Soups, Dinner
Cuisine: Gluten-Free, Vegetarian, Vegan
Serves: 4 servings
Ingredients
  • 2-3 tbsp olive oil
  • 1 heaping cup onion, very finely chopped
  • ½ heaping cup finely chopped carrots
  • ½ heaping cup finely chopped celery
  • 3-5 cloves garlic, minced (for my family, the more garlic the better)
  • 1 32 oz box of Chicken or Vegetable Broth
  • 1 750 g (26.46 oz) box Pomi chopped tomatoes
  • 1 15oz can + 1 cup cannellini beans, drained and rinsed
  • 1 tablespoon + 1 teaspoon dried parsley (or even a bit more!)
  • 1 teaspoon dried basil
  • ½ tsp pepper or to taste
  • ½ to 1 tsp salt, depending on tastes
Instructions
  1. In a medium sauce pan, heat olive oil over medium heat
  2. Add carrots and celery, turn heat to low and saute 10 minutes until starting to soften.
  3. Add onions and continue to saute the vegetable mix for another 10-15 minutes, stirring frequently and adding a bit olive oil if needed. Onions will be translucent and the entire mixture will be really soft and sautéed.
  4. Add garlic and sauté briefly, about 1 minute
  5. Add salt and pepper, mix well and saute about 1 minute.
  6. Add in tomatoes, broth and beans, parsley and basil. Stir in well.
  7. Let simmer on low heat for at least 20 minutes, preferably 1 hour.
  8. When ready to serve, prepare gluten-free ditalini ( or other small pastas, we like Le Veneziane gluten-free ditalini) according to package. (We cook ditalini separately so it stays fresh and doesn't over-cook)
  9. Put a soup in each bowl, then add cooked ditalini
  10. You can Freeze the soup, minus the ditalini

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