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Pasta Fagioli Soup {Gluten-free}


  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Ingredients

Scale
  • 1 lb ground beef
  • Salt and pepper to taste
  • 2 tsp dried oregano, divided
  • 2 tsp dried basil, divided
  • 1 tbsp olive oil
  • ½ white onion, diced
  • 1 cup celery, diced
  • 2 cups carrots, diced
  • 3 cloves garlic, minced
  • 1 15 oz can diced tomatoes (see notes for AIP)
  • 1 8 oz can tomato sauce (see notes for AIP)
  • 1 can cannellini beans, drained and rinsed (see note for paleo/AIP)
  • 5 cups beef broth
  • 1 tbsp white wine vinegar
  • 1 cup gluten-free elbow pasta (sub cassava pasta for paleo/AIP)
  • 1 tbsp nutritional yeast, optional
  • 2 tbsp parsley, chopped

Instructions

  1. Using a large dutch oven or stockpot, add the ground beef and crumble the ground beef until browned. Lightly season with salt, pepper, oregano, and basil. Set aside.
  2. Add the olive oil to the pan along with the onion, celery, and carrots. Saute for 5-6 minutes or until fork-tender. Add the garlic and saute for about a minute or until lightly fragrant.
  3. Add the diced tomato, tomato sauce, broth, beans, white wine vinegar, additional seasonings, and cooked ground beef. Bring to a boil.
  4. Stir in the uncooked pasta and stir well. Reduce to a simmer for 10 minutes or so, stirring often until the pasta is cooked to your liking.
  5. Serve topped with chopped parsley and stir in nutritional yeast if a cheesy flavor is desired! Season further with salt and pepper to taste. 

Notes

To make this soup AIP, omit the pepper and sub 3 cups of nomato sauce for the tomato. Omit the beans and sub more veggies.

All nutrition facts are estimated and will vary.

  • Prep Time: 20
  • Cook Time: 30
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Italian

Nutrition

  • Serving Size: 1
  • Calories: 469
  • Fat: 8.3g
  • Carbohydrates: 58.2g
  • Fiber: 10.4f
  • Protein: 41.4g
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