📝 About This Recipe
Tracing its roots back to the humble kitchens of Italy, this 'pasta and beans' is the ultimate comfort food, transformed here into a celiac-friendly masterpiece. We build deep layers of flavor using a traditional soffritto, creamy cannellini beans, and a savory tomato-herb broth that clings perfectly to gluten-free noodles. It’s a thick, stew-like dish that warms the soul while remaining light enough for a weeknight family dinner.
🥗 Ingredients
The Aromatic Base (Soffritto)
- 3 tablespoons Extra Virgin Olive Oil (high quality)
- 1 medium Yellow Onion (finely diced)
- 2 medium Carrots (peeled and finely diced)
- 2 stalks Celery (finely diced)
- 4 cloves Garlic (minced)
The Heart of the Stew
- 2 cans (15 oz) Cannellini Beans (rinsed and drained; or 3 cups cooked)
- 1 can (14.5 oz) Diced Tomatoes (with juices)
- 5 cups Vegetable or Chicken Broth (low sodium)
- 1 teaspoon Dried Oregano
- 1 sprig Fresh Rosemary (left whole for easy removal)
- 1 piece Bay Leaf (dried)
- 1.5 cups Gluten-Free Ditalini or Elbow Pasta (corn or brown rice based works best)
Finishing Touches
- 1/2 cup Parmesan Cheese (freshly grated; use vegan parm for dairy-free)
- 1/4 cup Fresh Parsley (chopped)
- 1/2 teaspoon Red Pepper Flakes (optional for heat)
- to taste Sea Salt and Black Pepper
👨🍳 Instructions
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1
In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering.
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2
Add the diced onion, carrots, and celery. Sauté for 8-10 minutes, stirring occasionally, until the vegetables are soft and the onions are translucent.
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3
Stir in the minced garlic and red pepper flakes (if using). Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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4
Add the diced tomatoes with their juices and the dried oregano. Use a wooden spoon to scrape any browned bits off the bottom of the pot.
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5
Take one cup of the drained cannellini beans and mash them into a paste using a fork or small blender. This is the secret to a creamy, thick broth without using dairy.
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6
Add the whole beans, the bean paste, the broth, the rosemary sprig, and the bay leaf to the pot.
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7
Increase heat to high and bring the mixture to a boil, then immediately reduce heat to low and simmer, partially covered, for 15 minutes to meld the flavors.
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8
While the soup simmers, bring a separate pot of salted water to a boil and cook the gluten-free pasta for 2 minutes less than the package directions (very al dente).
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9
Remove the rosemary sprig and bay leaf from the soup and discard.
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10
Drain the pasta and add it directly into the soup pot. Let it simmer together for the final 2 minutes so the pasta absorbs the savory broth.
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11
Taste and season generously with sea salt and freshly cracked black pepper.
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12
Stir in half of the grated Parmesan and the fresh parsley right before serving.
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13
Ladle into warm bowls and finish with a drizzle of high-quality olive oil and the remaining Parmesan.
💡 Chef's Tips
Always cook gluten-free pasta separately if you aren't eating the soup immediately; GF pasta releases a lot of starch and can become mushy if left in the broth too long. Mashing a portion of the beans is essential for that authentic 'creamy' texture without adding cream. If the soup becomes too thick as it sits, thin it out with a splash of warm broth or water. For an extra umami boost, simmer a Parmesan rind in the broth along with the rosemary. Choose a corn and rice blend gluten-free pasta as it holds its shape better in hot liquids than 100% brown rice pasta.
🍽️ Serving Suggestions
Serve with a side of toasted gluten-free sourdough rubbed with a raw garlic clove. Pair with a crisp, acidic Italian white wine like Vermentino or Pinot Grigio. A simple arugula salad with lemon vinaigrette provides a fresh contrast to the hearty beans. For meat-lovers, stir in some crispy pancetta or cooked Italian sausage at the end. Top with a dollop of basil pesto for a bright, herbaceous finish.