Pasta Fagioli Soup {Gluten-free}
Ingredients
- 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
- 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.
- 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.
- Add the diced tomato, tomato sauce, broth, beans, white wine vinegar, additional seasonings, and cooked ground beef. Bring to a boil.
- 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.
- Serve topped with chopped parsley and stir in nutritional yeast if a cheesy flavor is desired! Season further with salt and pepper to taste.
Video
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.
Nutrition
Serving: 1g | Calories: 469kcal | Carbohydrates: 58.2g | Protein: 41.4g | Fat: 8.3g | Fiber: 10.4g