Gluten-Free Pasta e Fagioli (Vegan, Allergy-Free)

centered overhead shot of gluten-free pasta e fagioli in white bowl

5 from 12 reviews

Pasta e Fagioli, the traditional Italian pasta and bean soup now as a gluten-free, vegan, and allergy-free recipe! This easy and inexpensive soup is humble with ingredients but full of flavor! Quick to make for a light weeknight meal or simple lunch option that the kids will love too!




  1. In a large soup pot, heat the olive oil over medium-high heat and add the celery, onion, and garlic. Saute to about 5 minutes to soften.
  2. Add the tomato sauce, broth, beans, seasonings, and bring the soup to a boil.
  3. Add the 1 cup of uncooked pasta, reduce heat to medium-low, and cook the soup for about 8 more minutes until the pasta has softened.
  4. Remove the rosemary sprig if you used it. Serve the soup in bowls with fresh parsley, if desired.


*You can use any small gluten-free pasta you'd like. Adjust cooking time as needed.


**If you'd like to make this soup ahead of time, allow it to cool compeltely and freeze or cook the soup, minus the pasta to store in the fridge for 4-5 days and cook the pasta seperatly, when you're ready to consume.


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