#PASTA E FAGIOLI SOUP FULL#
#PASTA E FAGIOLI SOUP PLUS#
#PASTA E FAGIOLI SOUP FREE#

Brown ground beef in a large soup pot over medium-high heat, seasoning with homemade seasoned salt and pepper.2x2' parmesan rind (optional) + freshly grated parmesan cheese for topping.15oz can great northern beans, undrained.15oz can light red kidney beans, undrained.15oz can beef broth + more for reheating.1 small onion or large shallot, chopped.1 cup baby carrots or 1 large carrot, thinly sliced.Smoked Sausage, White Bean and Spinach Soup.Stir to combine, top with freshly grated parmesan cheese, then dig in! I hope you enjoy this hearty, filling dish!

#PASTA E FAGIOLI SOUP FREE#

Just before eating, cook up your favorite gluten free short cut pasta – I use elbows – then add to bowls and scoop the hot Pasta e Fagioli on top.

#PASTA E FAGIOLI SOUP FULL#

I like my Pasta e Fagioli to be almost ragu-like, so I simmer for a full hour.

#PASTA E FAGIOLI SOUP PLUS#

Next add a crushed tomatoes, tomato sauce, beef broth, light red kidney beans, great northern beans, plus dried oregano, dried basil, dried parsley, dried thyme, and a parmesan cheese rind, which will give the soup depth of flavor like you wouldn’t believe!īring the soup up to a bubble then turn the heat down to medium and simmer for 50-60 minutes, or until your desired consistency is reached, stirring every so often. Saute for 10 minutes, stirring every so often. Drain if there’s a lot of grease then return to the pot and add sliced carrots, celery, shallot or onion, and garlic. Start by browning ground beef in a large soup pot, seasoning with homemade seasoned salt and pepper. Since gluten free pasta doesn’t hold up well to freezing after cooking though, I advise you cook the gluten free pasta fresh then add to the soup after thawing from frozen. I mentioned that this soup freezes very well. Both grated parmesan cheese and parmesan cheese rind flavor this soup. Seasonings and herbs: salt, pepper, oregano, basil, dried parsley, and thyme.Short cut gluten free pasta. Or feel free to use regular pasta if you don’t need to eat GF.Inexpensive, filling, and packed with nutrients. Beef broth. I like Pacific, HyVee, or Progresso brands of gluten free beef broth.Crushed tomatoes and tomato sauce. Be sure to use gluten free tomato products – not all brands ensure ALL their tomato products are GF! I like Red Gold.Fresh vegetables: carrots, celery, onions, and garlic not only flavor the Pasta e Fagioli, but make it wholesome and nutritious.I prefer using 85/15 or 80/20 ground beef in soups and stews as it stays tender without drying out.

I bet you’ve got most if not all of them on hand in the fridge and pantry right now. Like I said, the ingredients for Pasta e Fagioli are humble, simple, and easy to find. Leftovers reheat beautifully for easy lunches all week long OR you can transfer the soup into Ziplock freezer bags and freeze flat for another time. It’s inexpensive, made with everyday ingredients, and is the perfect dish to whip up on a Sunday afternoon (glass of wine in hand for an extra dash of cozy!) then enjoy for Sunday dinner. Pasta e Fagioli is a traditional Italian soup made with pasta and beans, and is a cinch to make gluten free. This rustic soup is warming, filling, healthy, and feeds an army too! What is Pasta e Fagioli? With summer in the rearview mirror and cooler temps upon us, it feels fitting to share the comforting recipe for Gluten Free Pasta e Fagioli with you today.

Pasta e fagioli soup