soup

Forget everything you’ve ever heard about Pasta Fagioli (pronounced ‘fa-shool’. or ‘fah-jool’. Take your pick).

You’ve probably heard that you’ll never, ever, ever eat it again because it’s full of gluten, dairy and all things off limits.

Psh.

I am here to turn that frown upside down.

But without pictures. I’m so sorry.  Basketball season for three of my teens has begun and I hab a code *sniff*. No time for pictures. But I’m still gonna share my recipe. With links! Fair? Fair.

Let’s get started.

Pasta Fajioli – No Gluten, No Dairy, No Eggs, No Soy, No Yeast

  • 2 cans (15 oz each) small white beans, drained
  • 1 (29 oz) can tomato puree
  • 1 (14 oz) can crushed tomatoes (The orgininal recipe that I tweaked for allergies calls for stewed tomatoes, of which we are not fans. If you like stewed tomatoes, by all means, go ahead.)
  • 1 Tbs EACH crushed basil, oregano, rosemary
  • 1 tsp salt (or more to taste, if desired)
  • 1/4 tsp pepper
  • 4 green onions, chopped finely
  • 2 celery stalks, thinly sliced and chopped
  • 2 carrots, peeled, sliced thinly and diced
  • 3 Cups broth (beef or chicken) OR water
  • 2 Cups uncooked small pasta (spirals, macaroni or broken spaghetti works well) **
  • 1 lb cooked and seasoned ground beef, drained
  • Optional: shredded Daiya cheese for topping

In a 4 or 5 quart saucepot, combine all ingredients except pasta and Daiya. Bring ingredients to a boil over medium high heat. Reduce heat to low. Cover and allow to simmer for 20 minutes. Add pasta and simmer, uncovered, and stirring occasionally, for an additional ten minutes or until pasta is al dente.

Ladle into bowls and garnish with Daiya, if desired.  Makes six servings.

**Should you choose to use brown rice pasta in this recipe, it would be a splendid idea for you to pre-cook your pasta then add it to the soup when it is ready to be served. If you choose to add it directly to the soup, remember, rice pasta makes the cooking water quite starchy and all that starch will be in your soup. Kinda icky. That is why I recommend the quinoa pasta for this dish.

Happy Cold Weather Comfort Foods!

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