Gluten Free Pasta e Fagioli with Escarole

Gluten Free Pasta e Fagioli with Escarole Recipe

When it is cold outside, nothing warms you up better than a good, hearty soup. This Gluten Free Pasta e Fagioli with Escarole recipe is my take on a classic Italian bean and pasta soup. It is filling and hearty, yet healthy. It is comfort in a bowl!

When I want to amp up the healthy factor, I use homemade gluten free bone broth but if you don’t happen to have any on hand, gluten free chicken stock is just fine. And if you happen to have the rind from some Parmesan cheese on hand (I freeze my rinds for just this sort of occasion) toss that in too for even more flavor.

Since Pasta e Fagioli is literally pasta and beans, I double up the beans by using organic chickpea pasta from Explore Cuisine.

No matter how cold it is outside, this soup will warm you up – body and soul!

Hearty gluten free pasta and bean soup made with bean pasta

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Gluten Free Pasta e Fagioli with Escarole
Gluten Free Pasta e Fagioli with Escarole Recipe
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
 
Course: Soup
Cuisine: Italian
Servings: 8 people
Calories: 378 kcal
Author: Carol Kicinski
Ingredients
  • Kosher or fine sea salt
  • 1 (8-ounce) box Explore Cuisine Chickpea Fusilli
  • 2 tablespoons olive oil plus more for serving
  • 1 medium white or yellow onion chopped
  • 4 medium carrots peeled and chopped
  • 4 garlic cloves minced
  • 6 cups gluten free chicken stock or bone broth
  • 1 (2-ounce) Parmesan rind optional
  • 2 (14-ounce) cans white cannellini beans, drained and rinsed
  • 1 (14-ounce) can chopped fire-roasted tomatoes with the juice
  • 3 bay leaves
  • ½ teaspoon red pepper flakes
  • 1 small head of escarole torn into 2-inch pieces
  • Freshly ground black pepper to taste
  • Grated Parmesan cheese for serving
Instructions
  1. Bring a large pot of heavily salted water to a boil. Add the fusilli, reduce the heat, and simmer for 9-11 minutes. Drain the pasta then rinse with cold water. Set aside.

  2. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and carrots and cook for 5 minutes, stirring occasionally. Add the garlic and cook for another 30 seconds. Add the chicken stock, Parmesan rind (if using), beans, tomatoes and their juice, bay leaves, and red pepper flakes. Bring to a boil then reduce the heat and simmer for 20 minutes. Add the cooked pasta and the escarole and simmer for another 2-3 minutes or until the pasta is heated through and the escarole is wilted. Remove the Parmesan rind and bay leaves and discard. Season to taste with salt and pepper.

  3. Serve in large bowls with a drizzle of olive oil and a grating of Parmesan cheese.
Nutrition Facts
Gluten Free Pasta e Fagioli with Escarole Recipe
Amount Per Serving
Calories 378 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 2g 10%
Cholesterol 10mg 3%
Sodium 503mg 21%
Potassium 946mg 27%
Total Carbohydrates 54g 18%
Dietary Fiber 10g 40%
Sugars 6g
Protein 21g 42%
Vitamin A 132.1%
Vitamin C 9.9%
Calcium 24.2%
Iron 31.3%
* Percent Daily Values are based on a 2000 calorie diet.

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Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Beans Bone Broth Broth Cheese Chickpeas Explore Cuisine Garbanzo Beans Gluten-Free Gluten-Free Recipes Pasta Recipe Vegetables
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