Pasta Fagioli Soup
Soups are my jam in the winter! This recipe comes to you from my mom and I’ve tweaked it to make it my own. It’s hearty, full of protein, veggies and flavor. It’s so good my boyfriend asked me to make this 2 weeks in a row!
Winston is a fan too!
You can adjust this recipe to be: gluten free & dairy free.
Serving size: 1.5- 2 cups
Servings: ~6-8 per batch
Ingredients
2 pounds ground beef (ground turkey works well too)
Elbows or small pasta 1 cup already cooked (I like the chickpea pasta for gluten free)
2 Tbsp Olive oil
1 tsp Oregano
1 tsp Basil
1 tsp Thyme
Minced garlic
16oz tomato sauce can
15 oz can diced tomatoes
1 onion diced
5 carrots diced
4 stalks celery diced
4 cups vegetable broth (1 32 fl oz box)
15 oz can kidney beans drained
Directions:
Cook pasta and set aside.
Brown ground beef or turkey in olive oil and set aside.
Heat olive oil in a large pot. Add carrots, onions, celery and garlic. Stir 3-4 minutes.
Stir in broth, tomato sauce, tomatoes, basil, oregano, thyme, and beef, with salt and pepper.
Bring to a boil and simmer uncovered until veggies are tender.
Stir in pasta and beans.
Serve with Parmesan cheese (optional).
Tips:
For a gluten-free pasta that holds its texture, I recommend chickpea or lentil pasta. They’re packed with extra protein and fiber, making them a great option!
Serve with your favorite bread or crackers. For gluten-free bread, I love Base Culture, and lately, I’ve been obsessed with Pain D’Avignon's sourdough and multi-grain loaves. This Cape Cod bakery uses simple, real ingredients, and you can find their bread at places like Trader Joe’s and Whole Foods. It’s worth noting that while many people need gluten-free options, sometimes it may just be the processing of gluten that makes us feel bloated and inflammed.
For crackers, Mary’s Gone or Simple Mills are my top picks!
This recipe makes a big batch, so be sure to freeze any leftovers for later!
I’d love to hear your feedback – enjoy!