Gluten-Free Veggie Pasta e Fagioli

Product Wellness Keys
  • Fat Free
  • Fruits - Vegetables
  • Heart Healthy
  • Gluten Free
  • High Calcium
  • High Fiber
  • Lactose Free
  • Low Calorie
  • Low Fat
  • Low Sodium
  • Sugar Free
  • Vegan
  • Lean
  • Whole Grain
  • Diabetes
  • High Calorie
Read more about Wellness Keys
Nutritional Info
Each serving (1 cup) contains 190 calories, 31 g carbohydrate, (7 g fiber), 7 g protein, 4 g fat, (1 g saturated fat), 0 mg cholesterol, and 370 mg sodium.
SAVE TO RECIPE BOX
  • Calories per Serving: 190
  • Makes: 15 cups soup, 3 cups cooked pasta
  • Active Time: 40 minutes
  • Total Time to Make: 10 hours

Ingredients

You'll Need

Large stock pots

Directions

  1. Place sorted, rinsed beans in large stockpot. Cover with water, allowing an extra 2 inches of water above the beans. Cover, tilted to vent. Soak 8 hours to overnight.
     
  2. When ready to cook: Drain beans, discarding soaking water. Add beans and 10 cups fresh water to medium stockpot. Heat on HIGH 10 min, uncovered, until boiling. Skim as much foam as possible from the surface. Add bay leaves and rosemary; reduce heat to MED. Cover, tilted to vent steam. Cook 1 hour; do not stir.
     
  3. Heat olive oil in large stockpot on MED. Add onions, garlic, and carrots; cook, stirring occasionally, about 10 min, until vegetables are tender.
     
  4. Add diced tomatoes, stock, crushed red pepper, salt, and pepper. Simmer 10 min, stirring occasionally. Set aside off heat.
     
  5. Check beans for tenderness; they should be completely tender (if not tender, cover completely; cook additional 15 min or as needed). Discard bay leaves.
     
  6. Add beans and liquid to stockpot with veggie-tomato mixture; stir. Bring to a boil; reduce heat to MED-LOW. Cover, tilted to vent steam. Cook 30 min; stir occasionally.
     
  7. Add spinach to stockpot 10 min before serving. Adjust seasonings. Portion pasta into soup bowls; ladle hot soup over pasta.
Chef Tips
  • Use any extra vegetable stock to "loosen" soup when reheating leftovers.
  • Top with extra virgin olive oil and shredded pecorino romano cheese.
  • When you add the stock and beans, you could also add other diced vegetables such as fennel, celery root, cauliflower, or fresh green beans.
  • Substitute 4 cans of either Food You Feel Good About Great Northern Beans or Italian Classics Cannellini Beans for dried beans. Rinse beans; adding them at step 6. Simmer 30 min to meld flavors. Add liquid if necessary.
Options
  • Top with extra-virgin olive oil and shredded pecorino romano cheese.
  • When you add the stock and beans, you could also add other diced vegetables such as fennel, celery root, cauliflower, or fresh green beans.
     
  • Substitute 4 cans of either Food You Feel Good About Great Northern Beans or Italian Classics Cannellini Beans for dried beans. Rinse beans; adding them at step 6. Simmer 30 min to meld flavors. Add liquid if necessary.

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