Gluten Free Pasta E Fagioli Recipe

6 bowls
35 min

Pasta e Fagioli or Pasta Fazool (the American pronunciation) is a popular one-pot Italian dish that can be made during any busy weeknight for dinner. It means pasta and beans literally. It is super easy and can be placed all in one large saucepan. This recipe is a hardy dish and is super cheap because it is a pantry dish and you probably have all the ingredients in your pantry and refrigerator right now.

Heat a large saucepan. Then, add the oil and butter to the pan. Let the butter melt.


Add onions and red pepper flakes to the saucepan. Let cook for 2-3 minutes until onion is opaque, but the butter is not burned. Next, add garlic and cook for two minutes.


Add tomatoes, tomato sauce, 6 cups of water, Basil, parsley, and oregano. Note when adding the tomatoes and tomato sauce, it may splatter, so do this part quickly. Cover and bring to a boil. It will take about 10 minutes or so.

Meanwhile, add half of the canned red beans to the food processor pulsing until it gets mushy.

This is how it should look when it is mashed up. I wanted you to see the comparison that is why the beans are showing the before and after.

Add all the beans (mashed and whole). Break up the mash red beans with a wooden spoon and stir thoroughly. Bring back to a boil.


Add the pasta and cook for 10 minutes or as per the G.F. pasta box. Then, stir every so often. Adjust to low flame if the pasta seems to be sticking at the bottom of the saucepan.


Add a little extra butter if you want to make it more creamy and stir into the soup. Add more salt as needed. Remove the bay leaves.

Let stand for 10 minutes. It will evaporate some of the excess liquid and become thick. Serve with Parmesan or Romano cheese on top. This recipe makes 6-8 servings.

Gluten Free Pasta E Fagioli Recipe
Recipe details
  • 6  bowls
  • Prep time: 10 Minutes Cook time: 25 Minutes Total time: 35 min
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Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1/8 tsp of red pepper flakes
  • 3/4 cup of onions chopped
  • 2 garlic minced
  • 6 cups of water
  • One cup of prepared tomato sauce
  • One can of diced tomatoes
  • 1 tablespoon of dried parsley
  • 2 bay leaves dried
  • 1 teaspoon of dried oregano
  • 1 teaspoon of dried basil
  • 2 cans of Red beans
  • 1 bag of gluten-free pasta elbow
  • Salt and pepper to taste
Instructions

Heat a large saucepan. Then, add the oil and butter to the pan. Let the butter melt.
Add onions and red pepper flakes to the saucepan. Cook for 2-3 minutes until onion is opaque but the butter is not burned. Then, add garlic and cook for two minutes.
Add tomatoes, tomato sauce, 6 cups of water, Basil, parsley, and oregano. Note when adding the tomatoes and tomato sauce, it may splatter so do this part quickly. Cover and bring to a boil. It will take about 10 minutes or so.
Meanwhile, add half of the canned red beans to the food processor pulsing until it gets mushy.
Add all the beans (mashed and whole). Break up the mash red beans with a wooden spoon and stir thoroughly. Bring back to a boil. Add the pasta and cook for 10 minutes or as per the GF pasta box. Stir every so often. Adjust to low flame if the pasta seems to be sticking at the bottom of the saucepan.
Add a little extra butter if you want to make it more creamy and stir into the soup. Add more salt as needed. Remove the bay leaves.
Let stand for 10 minutes. It will evaporate some of the excess liquid and become thick. Serve with Parmesan or Romano cheese on top. This recipe makes 6-8 servings.
Tips
  • If you want to make this a meat dish, you can add cooked Italian sausage sliced or you can remove the skin and make it ground in this dish. Either option works great with this one-pan recipe.
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