Gluten-free pasta fagioli with kidney beans and vegetables
Whip up a hearty and healthy Gluten-Free Pasta Fagioli with Kidney Beans and Vegetables! This delicious, comforting recipe features a medley of fresh onions, garlic, celery, and carrots, simmered in a rich tomato sauce and chicken broth, beautifully seasoned with basil, parsley, oregano, bay leaf, and a touch of salt and pepper. Ready in no time, this dish gives you a nutritious meal with gluten-free pasta that everyone will love. Perfect for a cozy dinner or a family night in!
- 29 May 2024
- Cook time 35 min
- Prep time 15 min
- 5 Servings
- 16 Ingredients
This gluten-free pasta fagioli with kidney beans and vegetables is a comforting and hearty dish perfect for any time of the year. Packed with nutritious ingredients and flavorful seasonings, this recipe caters to those who prefer a gluten-free diet without compromising on taste. Follow these simple steps to create a delightful meal that is sure to satisfy your taste buds.
Ingredients:
Instructions:
- Finely chop 1/2 onion.
- Mince 3 garlic cloves.
- Thinly slice 1 stalk of celery.
- Peel and dice 1 carrot.
- Drain and rinse 1.5 cups of cooked or canned kidney beans.
- Heat 1 tbsp of olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent, about 3-4 minutes.
- Add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add the sliced celery and diced carrot to the pot. Cook for an additional 5 minutes until they start to soften.
- Stir in the kidney beans and 1 can of tomato sauce.
- Pour in 3.33 cups of chicken broth and 2 cups of water.
- Season the mixture with 1/2 tbsp of dried basil, 1 tsp of crushed bay leaf, 1 tbsp of chopped fresh parsley, and 1 tsp of dried oregano.
- Add a dash of salt and a dash of black pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20-25 minutes until the vegetables are tender.
- Add 6 oz of gluten-free pasta to the pot.
- Continue to cook for an additional 7-10 minutes or until the pasta is al dente.
- Taste the soup and adjust seasoning if needed. Extra salt and pepper can be added according to your preference.
- Ladle the pasta fagioli into bowls.
- Garnish with additional fresh parsley if desired.
- Serve hot and enjoy your delicious, hearty, and gluten-free pasta fagioli!
Tips:
- Make sure to rinse and drain the kidney beans well to reduce sodium content and improve flavor.
- For a richer flavor, sauté the onion, garlic, celery, and carrot in olive oil for several minutes before adding the other ingredients.
- If you like your soup thicker, you can mash a portion of the beans before adding them or use a hand blender to partially blend the soup once cooked.
- Use a gluten-free pasta that holds up well in soup to avoid it becoming mushy.
- Feel free to add other vegetables like zucchini or spinach for extra nutrition.
- Garnish with additional fresh parsley or grated Parmesan cheese for added flavor.
There you have it – a delicious and healthy gluten-free pasta fagioli with kidney beans and vegetables. This meal not only caters to a gluten-free diet but is also packed with nutrition from the variety of vegetables and beans. Enjoy it as a hearty lunch or a satisfying dinner and feel free to tweak the seasonings to suit your personal preference.
| Nutrition Facts | |
|---|---|
| Serving Size | 470 grams |
| Energy | |
| Calories 180kcal | 7% |
| Protein | |
| Protein 10g | 6% |
| Carbohydrates | |
| Carbohydrates 33g | 10% |
| Fiber 6g | 16% |
| Sugar 4.91g | 5% |
| Fat | |
| Fat 3.65g | 4% |
| Saturated 0.52g | 2% |
| Cholesterol 0.00mg | - |
| Vitamins | |
| Vitamin A 130ug | 14% |
| Choline 33mg | 6% |
| Vitamin B1 0.15mg | 12% |
| Vitamin B2 0.16mg | 12% |
| Vitamin B3 2.53mg | 16% |
| Vitamin B6 0.23mg | 14% |
| Vitamin B9 99ug | 24% |
| Vitamin B12 0.10ug | 4% |
| Vitamin C 10mg | 12% |
| Vitamin E 1.41mg | 9% |
| Vitamin K 27ug | 22% |
| Minerals | |
| Calcium, Ca 70mg | 6% |
| Copper, Cu 0.31mg | 0% |
| Iron, Fe 2.79mg | 25% |
| Magnesium, Mg 50mg | 11% |
| Phosphorus, P 150mg | 12% |
| Potassium, K 720mg | 21% |
| Selenium, Se 2.10ug | 4% |
| Sodium, Na 820mg | 55% |
| Zinc, Zn 1.06mg | 10% |
| Water | |
| Water 420g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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