Gluten-Free Joc Soups and Stews: Italian Pasta e Fagioli

Ingredients:

1 cup gluten-free pasta (small shape, such as elbows or shells)
2 tablespoons gluten-free olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) gluten-free diced tomatoes
1 can (14 oz) gluten-free kidney beans, drained and rinsed
4 cups gluten-free vegetable or chicken broth
1 teaspoon dried oregano
Salt and pepper to taste

Steps:

Cook gluten-free pasta according to package instructions. Drain and set aside.
In a large pot, heat gluten-free olive oil over medium heat. Add finely chopped onion and minced garlic. Saute until onions are softened.
Add gluten-free diced tomatoes (with their juice), gluten-free kidney beans, and dried oregano to the pot. Stir well.
Pour in gluten-free vegetable or chicken broth. Bring the mixture to a boil, then reduce the heat to simmer.
Season with salt and pepper to taste. Allow the soup to simmer for about 10-15 minutes.
Add the cooked gluten-free pasta to the pot. Stir and let the soup simmer for an additional 5 minutes.
Adjust the seasoning if necessary and serve your gluten-free Italian Pasta e Fagioli hot.
Enjoy the authentic flavors of Italian Pasta e Fagioli with this gluten-free recipe from Joc Soups and Stews!