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This White Pasta Fagioli soup is a gluten-free take on classic! It’s simple, nourishing, veggie-packed, and easy to make at home.

A pot of white pasta fagioli soup ready to be eaten.

Pasta Fagioli was a staple in my family! It’s one of my dads favorites, and it’s just so simple, nourishing, and bursting with flavor. You can make pasta fagioli a few different ways. It can have a tomato base, or a white base that’s totally nightshade-free and more legume-forward. It features veggies, beans, pasta, pancetta, and a little bit of cheese if desired.

Why you’ll love White Pasta Fagioli

  • A classic Pasta Fagioli to try. Pasta Fagioli soup was always on repeat at my house growing up. I love this easy gluten free version.
  • Warm, comforting soup. During this season, I love a warm, comforting soup like this filled with beans and pasta!

The Ingredients in White Pasta Fagioli

  • Pancetta. You can also use bacon if you’d prefer.
  • Celery, Garlic, Yellow Onion, and Carrot.
  • White Sweet Potato. I find these at natural grocery stores like Whole Foods, Sprouts, Natural Grocers, Trader Joe’s, etc.
  • White Wine. If you don’t tolerate it, you can sub white wine vinegar.
  • Olive Oil and Chicken Broth.
  • Cannelini Beans. I highly recommend using these beans in particular! If you want to try to keep it legume free, you can try blending cauliflower into the base of the soup, but I haven’t tested that. 
  • Thyme, Rosemary, Parsley, Bay Leaves, Salt and Pepper.
  • Pasta. I use elbow macaroni because that’s what is available most easily in gluten-free form, but dilatini is another great pasta shape for this soup. 
  • Spinach and Parmesan. Both optional to add to the soup.

All the ingredients to make white pasta fagioli soup.

 

How to make White Pasta Fagioli

  • Step One. Crisp the pancetta and set aside.
  • Step Two. Saute the vegetables in the pancetta fat.
  • Step Three. Add the wine, chicken broth, and some cannelini beans.
  • Step Four. Blend the remaining cannelini beans and add to the soup.
  • Step Five. Add the seasonings and spices and bring to boil and allow to sender.
  • Step Six. Remove the herbs and add the cooked pasta and pancetta. Stir in optional ingredients and enjoy!

Step by step photos of making the white pasta fagioli soup.

Tips & Tricks

  • Store the pasta separately if you’re meal-prepping this. Pasta will absorb the extra broth, so it’s not best to keep all together in the same container if you’re saving this for later. I prefer to add the pasta to serve.
  • Mix up the veggies. Extra veggies like cauliflower, or greens like spinach and kale would all be great additions to this soup if you have those on hand and want to use them up.

How do you make this without legumes?

Fagioli translates to beans, so it’s central to this recipe and I would definitely keep it in if you can. If you want to experiment, you can try to add cauliflower and blend that into the base for a similar creamy broth!

A bowl of white pasta fagioli soup with a spoon taking a spoonful of soup out.

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White Pasta Fagioli

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  • Author: Unbound Wellness
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Method: Stovetop
  • Cuisine: Global
  • Diet: Gluten Free
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Ingredients

Scale
  • 1 tbsp olive oil
  • 4 oz pancetta, diced
  • 2 pieces of celery, diced
  • 1/2 yellow onion, diced
  • 1 medium white sweet potato, peeled and chopped (into larger pieces)
  • 1 medium carrot, peeled and chopped
  • 3 cloves garlic, minced
  • Salt and pepper
  • 1/4 cup white wine
  • 5 cups chicken broth
  • 2 cans cannellini beans
  • 2 sprigs thyme
  • 2 sprig rosemary
  • 2 sprigs parsley (plus chopped parsley to serve)
  • 2 bay leaves
  • 1 cup small gluten-free pasta, cooked al dente (elbow macaroni, dilating, etc)
  • 1 cup chopped spinach (optional)
  • Sprinkle of parmesan

Instructions

  1. Using a large dutch oven heat the oil over medium heat. Add the pancetta and cook until crispy. Set aside, leaving the fat in the pan.
  2. Add the onion, celery, sweet potato and carrots and cook for 5 minutes. Lightly season with salt and pepper and add the garlic. Cook for another 2-3 minutes or until the garlic is fragrant. 
  3. Add the wine, chicken broth, and one can of drained and rinsed cannelini beans. Stir well. 
  4. Using the other can of cannelini beans, blend in a food processor (with the liquids) until smooth. Add the soup.
  5. Use kitchen twine to bundle the rosemary, thyme and parsley together. Add it to the soup along with the bay leaves, along with extra salt and pepper. Stir well to combine and bring to boil. Reduce to a simmer for 20 minutes. The vegetables should be tender.
  6. Remove the herbs and stir in the cooked pasta and pancetta. Stir to reheat for 2-3 minutes. Add spinach at the end if desired and stir to wilt. 
  7. Serve the soup topped with grated parmesan cheese (if desired) and chopped parsley. 

Notes

All nutritional information are estimations and will vary. Nutritional facts do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 313
  • Fat: 8.5g
  • Carbohydrates: 44.8g
  • Fiber: 8.7g
  • Protein: 12.8g