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Gluten Free Pasta Fagioli

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Homemade Gluten Free Italian style Pasta e Fagioli Soup

Ingredients

Scale
  • 2–3 tbsp Good Olive Oil
  • 1 medium Onion
  • 3 cloves Garlic
  • 1 stick Pepperoni-make sure its GF
  • 4 Medium Stalks Celery
  • 5 Medium to Large Carrots
  • 2 Cans-15 ounces Cannellini Beans
  • 8 ounces Organic Tomato Sauce- I use the 365 Whole Foods Brand
  • 2 sprigs Rosemary
  • 2 sprigs Thyme
  • 1 Fresh Bay Leaf- if using dry use two
  • 2 32 ounce Pacific Foods low sodium chicken Broth
  • 1 package Bionaturae Gluten Free Elbows or any pasta that is Gluten free

Instructions

  1. Finely chop a medium onion.
  2. Take 5 larger carrots and dice into round pieces.
  3. Take 4 stalks of celery and cut into small pieces.
  4. Cut the pepperoni into smaller chunks.
  5. Turn the stove on to medium heat.
  6. I always recommend using good olive oil and a dutch oven with deep sides.
  7. Add two to three tablespoons of good quality olive oil.
  8. Add the onions to the pot, and sautee for two minutes.
  9. Add the carrots and celery and sautee for about 4-5 minutes. Stir
  10. Add the diced pepperoni and sautee another two minutes. Stir.
  11. Add chopped garlic. 3 cloves freshly chopped.
  12. Add two cans 15 oz Cannellini beans that are rinsed. Stir.
  13. And a small can tomato sauce.
  14. Add Salt and Pepper to Taste.
  15. Add two sprigs Rosemary left in tact, and two sprigs of Thyme. Add one fresh bayleaf. Use two if using dried.
  16. Add two containers of Gluten Free low sodium Chicken Stock. I use Pacific Foods. Stir.
  17. Turn heat to medium high or high heat and bring to a boil. Once boiling, cover and reduce heat to medium and let cook until the vegetables are nice and tender but not too soft. Stir occasionally.
  18. Serve with your favorite pasta.
  19. Scoop out the Rosemary and Thyme sprigs.
  20. Ladle soup into bowls and add lots of grated cheese.

Notes

Because this is a gluten free recipe, I recommend making the pasta separately.  Depending on the brand of pasta you use, gluten free pasta can crumble.  The second reason is that if you boil the pasta with the soup together, the pasta can soak up most of the broth.  I use Bionaturae Elbow pasta.  I find it works very well for the size noodle you need. Traditionally, Ditalini is used.  Elbow pasta is the closest in size for a good solid gluten free pasta option.  When I am storing leftovers, I put the pasta in a separate container so that the pasta doesn’t soak up all that yummy broth.  A glass of Red Wine pairs very nicely with this soup.  If you have family members that can have gluten, buy some good crusty bread that they use to soak that delicious broth up.  

Find it online: https://glutenfreefromhome.com/homemade-gluten-free-pasta-fagioli/