Zuppa di Pasta e Fagioli
This is a traditional and very typical meatless Italian meal. Pasta e fagioli literally means 'pasta and beans'. And it's really just that simple and straight-forward.
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 2 cloves garlic, minced
  • 2 cans (19 oz. each) white kidney (cannellini) beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 cup crushed tomatoes or diced tomatoes with juice
  • 2 cups water, or more if needed
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • salt and pepper
  • 2 cups small-shaped gluten-free pasta, such as baby shells
  1. Heat olive oil in a large soup pot over medium heat.
  2. Add onion, celery, carrot and garlic. Saute for 5 minutes until celery and onion begin to soften slightly.
  3. Add beans, broth, and tomatoes.
  4. Add water, starting with just 2 cups.
  5. Add dried thyme and bay leaves. Season with salt and pepper.
  6. Bring to a boil over medium-high heat.
  7. Add gluten-free pasta. Reduce heat to low, cover and let simmer for about 10 minutes. Add more water if necessary.
  8. Serve hot with fresh baked gluten-free bread.
Recipe by These Things I Love at http://thesethingsilove.com/2012/05/zuppa-di-pasta-e-fagioli/