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: Healthy Gluten-Free Family
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
- In a medium sauce pan, heat olive oil over medium heat
- Add carrots and celery, turn heat to low and saute 10 minutes until starting to soften.
- 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.
- Add garlic and sauté briefly, about 1 minute
- Add salt and pepper, mix well and saute about 1 minute.
- Add in tomatoes, broth and beans, parsley and basil. Stir in well.
- Let simmer on low heat for at least 20 minutes, preferably 1 hour.
- 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)
- Put a soup in each bowl, then add cooked ditalini
- You can Freeze the soup, minus the ditalini
This soup was delcious! We loved it! I will definitely be making this again!
Great! So happy your family loves it too!