This recipe is perfect for a big group or for two to three nights of meals for four. I started with a Minestrone base which I got from Robin Miller on her show on the Food Network, Quick Fix Meals With Robin Miller. Her recipe is called Minestrone Soup with Pasta, Beans and Vegetables.
Anyway, I modified it to be Pasta Fagioli and made it Gluten-Free with Gluten-Free Rotini pasta by Lundberg Family Farms. I can buy this at my local Raley’s Supermarket in their Natural Foods/Gluten-Free Section, so you may be able to find it at your local grocer as well.
Here is my version of this recipe converted to Pasta Fagioli. If you don’t like leftovers, you may want to cut this recipe in half. My family loved it, even my youngest. It is hearty, comforting and full of vegies.
Gluten-Free Pasta Fagioli Soup
1-2 TBSP Olive Oil
5-10 cloves garlic chopped
1 medium yellow onion chopped
1 16oz package Italian Chicken Sausage or Italian Turkey Sausage
4 stocks celery sliced
4 carrots sliced
2 medium zucchinis chopped (skin on)
2 medium yellow squash chopped (skin on)
1- 15 oz can Cannellini Beans
1- 15 oz can White Beans
2- 15 oz cans Petite Diced Tomoates
2- 32 oz boxes Imagine Chicken Broth (Gluten-Free)
1 TBSP dried Thyme
1 TBSP Dried Oregano
1 TSP dried Sage
2 Bay Leaves
1 TSP Salt
1/2 TSP Pepper
2-3 cups of uncooked Gluten-Free Rotini Pasta
Remove casings from sausage, set aside. Prepare all ingredients. Chop garlic and onion in electric chopper, set aside. Slice Celery and Carrots, set aside together. Chop zucchinis and yellow squash set aside to be added together later.
Add olive oil to soup pot heat over med-high heat. Add garlic and onion and brown. Once browned add sausage. Chop with spatula while browning. Chop diced tomoatoes in chopper (if desired) and add to pot. Add chicken broth, carrots, celery, beans, thyme, oregano, sage, salt and pepper. Bring to boil. Reduce heat, let simmer for about 1 hour.
Add Zucchini and Yellow Squash to pot, continue to simmer.
In a seperate pot, bring water to a boil for pasta. Cook according to package directions. Do Not overcook. GF Tip: don’t cook pasta all the way. It will hold up better in the soup.
Once pasta is done, drain and rinse with cold water. Add to soup and simmer 15-20 more minutes to heat through.
Serve with shredded parmesan or romano cheese for those who can enjoy dairy.
Makes 12-16 servings.