Gluten-Free Pasta e Fagioli (Vegan, Allergy-Free)
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!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Soup, Main
- Method: Boil
- Cuisine: Italian
Ingredients
- 1 TB Extra Virgin Olive Oil
- 1 Cup Chopped Celery
- 1/2 Cup Diced Onion
- 1 Tsp Minced Garlic
- 1 15 oz Can of Plain Unsalted Tomato Sauce
- 4 Cups Vegetable Broth
- 1 15 oz Can of Cannellini Beans
- 1 Cup Uncooked Gluten-Free Ditalini
- 1 TB Nutritional Yeast (optional)
- 1 Tsp Dried Parsley
- 1 Tsp Dried Basil
- 1/2 Tsp Black Pepper
- 1 Spring of Rosemary (optional)
- Fresh Parsley (to top)
Instructions
- 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.
- Add the tomato sauce, broth, beans, seasonings, and bring the soup to a boil.
- 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.
- Remove the rosemary sprig if you used it. Serve the soup in bowls with fresh parsley, if desired.
Notes
*You can use any small gluten-free pasta you'd like. Adjust cooking time as needed.
Storing:
**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.
Nutrition
- Serving Size: 1
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Find it online: https://strengthandsunshine.com/gluten-free-pasta-e-fagioli/