Pasta e Fagioli Soup [0001127]

Ingredients:

1 cup gluten-free pasta (use your favorite shape)
1 can (15 ounces) gluten-free cannellini beans, drained and rinsed
1 can (15 ounces) gluten-free red kidney beans, drained and rinsed
1 can (15 ounces) gluten-free diced tomatoes
1 onion, chopped
2 cloves garlic, minced
4 cups gluten-free vegetable broth
2 tablespoons olive oil
Salt and black pepper to taste

Instructions:

Cook the gluten-free pasta according to the package instructions. Drain and set aside.

In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion becomes translucent.

Add the gluten-free diced tomatoes, drained and rinsed gluten-free cannellini beans, and drained and rinsed gluten-free red kidney beans to the pot. Stir to combine.

Pour in the gluten-free vegetable broth and bring the mixture to a boil.

Reduce the heat to low, cover the pot, and let it simmer for about 10-15 minutes to allow the flavors to meld.

Stir in the cooked gluten-free pasta and simmer for an additional 5 minutes to heat everything through.

Season the soup with salt and black pepper to taste. Adjust the seasoning as needed.

Ladle the Gluten-Free Pasta e Fagioli Soup into bowls. If desired, garnish with a drizzle of olive oil or a sprinkle of grated Parmesan cheese before serving.

This gluten-free Pasta e Fagioli soup is a classic Italian-inspired dish that's hearty and satisfying.

Always check product labels and ingredient lists to ensure that all components of the soup are gluten-free if you have gluten sensitivities or celiac disease. Enjoy your soup!