Pasta E Fagioli


My family loves this recipe and it is in regular rotation at our house. If my oldest daughter is sick, this is one of the recipes she asks me to make for her. Once, she asked for it 4 nights in a row! I found this recipe on Farm Girl in the Suburbs and made a few changes so it’s not so thick and so it becomes gluten/dairy free.


1 lb ground beef

1 small onion, diced

1 large carrot, chopped

1 stalk celery, chopped

2 cloves garlic, minced

2 14.5 oz canned diced tomatoes

1 15 oz can red kidney beans

1 15 oz can great northern beans

1 15 oz can tomato sauce

1 cup beef broth

2 cups tomato juice

1 T white vinegar

1 ½ tsp salt

1 tsp oregano

1 tsp basil

½ tsp pepper

½ tsp thyme

½ pound gluten free elbow pasta


Brown the ground beef in a large stock pot over medium heat. Add the carrot, onion, celery and garlic. Saute for 10 minutes until vegetables are tender. Add remaining ingredients, except pasta and simmer for 1 hour, stirring often.

Cook your gluten free noodles according to the package. With regular wheat noodles, you could toss the cooked noodles right into the pot with the other ingredients. Gluten free noodles would turn to mush the next day for your left overs. I recommend adding the noodles to each individual bowl, as needed.

I like to serve this along with a salad and garlic bread, on gluten free bread of course.  🙂





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