Pasta Fagioli Soup
Pasta Fagioli Soup is an easy, hearty meal loaded with veggies and beans. It comes together quickly for a great meal anytime! 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.
Servings: 4 servings
Ingredients
- 2-3 tablespoons olive oil
- 1 heaping cup onion very finely chopped
- 1/2 heaping cup finely chopped carrots
- 1/2 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 15 oz can + 1 cup cannellini beans drained and rinsed (we often use the entire second can but will mash some of the white beans)
- 1 tablespoon + 1 teaspoon dried parsley or even a bit more!
- 1 teaspoon dried basil
- 1/2 tsp pepper or to taste
- 1/2 to 1 tsp salt depending on tastes
For serving
- ¼ cup/ serving Gluten-free pasta such as le veneziane- amazon affiliate link when determining how much pasta to make, think 1/4 cup dry pasta per serving (it approximately doubles in quantity when it cooks)
Instructions
- In a medium sauce pan, heat olive oil over medium heat.
- Add carrots and celery, turn heat to low and saute 7-10 minutes until starting to soften.
- Add onions and continue to saute the vegetable mix for another 10 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 40 minutes to 1 hour.
- When ready to serve, prepare gluten-free ditalini ( or other small pasta) in salted water according to package. (We cook ditalini separately so it stays fresh and doesn't over-cook)
- Add cooked pasta to each bowl, then serve soup over the pasta.
- Top with fresh parmesan cheese (optional) and enjoy!
- Soup freezes well, minus the pasta. Make pasta fresh each time.
Tried this recipe?Mention @HealthyGFFamily or tag #HealthyGFFamily!
This soup was delcious! We loved it! I will definitely be making this again!
Great! So happy your family loves it too!
This soup is fantastic. We had a busy day scheduled, so I made it ahead, and instead of simmering, stuck it in the crockpot on low for a few hours. It was delish.
Thanks Heather! Happy to hear it worked well in the crockpot too! Thanks for sharing 🙂
About how much pasta do you add?
Such a great question! I will add that to the recipe! It is partly up to personal preference but I find 1/4 cup uncooked ditalini per serving is about what we use…. so if serving 4 bowls, will make 1 cup pasta (uncooked)– it obviously expands while it cooks!
Found this through your Instagram account and it is PERFECT for this cold and rainy day. Very forgiving recipe even if you measurements aren’t exact. The store was out of basil so I used herbs de Provence instead for it. And that noodle recommendation! Absolute perfection! I’ve been wanting tiny noodles and I’m so glad you made that recommendation. Thank you!
So happy you loved it! And definitely perfect on a cold rainy day! And happy you found the le veneziane noodles! Thanks for sharing!