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Pasta Fagioli (GF, V)

The temperatures are getting colder and soup finally makes sense. This one is hearty without being too heavy. Vegan by nature. Gluten-free by design. To make this gluten-free, I assume I messed up the authenticity of the recipe, but what can you do?

Pasta Fagioli

Source: Clean Eating Couple | Serves: 6 | Time: 35 min

Changes: replaced onion with fennel (allergy issue); used a gluten free pasta that was not the recommended type


2 tbsp EVO

1 cup fennel minced

2 tbsp garlic, minced

1 cup carrots, minced

30 oz cooked cannellini #beans, rinsed/drained

15 oz canned tomato sauce

1 bay leaf

1/2 tsp dried basil

1/2 tsp dried parsley

1/2 tsp dried oregano

1/2 tsp black pepper

1/4 tsp red pepper flakes (we doubled to make it spicy)

4 cups vegetable stock

2 cups water

1 cup gluten free pasta (we used penne)


In a large pot on the stove, heat olive oil. Sauté fennel, garlic and carrots in olive oil over medium heat for about 5 minutes until onions are translucent.

Add tomato sauce, spices, stock and water to the pot, bring to a boil. Once boiling, reduce heat and simmer for 15 minutes.

After the soup has cooked, add raw pasta and cooked beans. Stir together and bring to a boil. Cook uncovered until pasta is al dente, about 4-6 minutes.

Once cooked, discard bay leaf. Serve + enjoy!

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