Italian · Dinner
Bean and Pasta Soup (Gluten-Free)
A rustic Italian bean and pasta soup built on braised beef chuck, cannellini beans and gluten-free elbow pasta simmered in a tomato broth with garlic, rosemary and parmesan. The soup is finished with olive oil and black pepper, offering a hearty, brothy texture typical of Roman-style pasta e fagioli.
$4
15 minsPrep
40 minsCook
55 minsTotal
MediumLevel
Nutrition per serving
602Calories
42.1gProtein
24.4gFat
50.3gCarbs
7.1gSugar
9.9gFiber
1012mgSodium
107mgChol
8.1gSat Fat
1265mgPotassium
230mgCalcium
6.3mgIron
2.7mcgVitamin B12
11mgVitamin C
gluten-free
protein-rich
high-fiber
gluten-free
Instructions
1
Prep
Cut beef chuck into cubes, mince garlic, dice onion, and chop rosemary; set aside.
2
Sear
Heat olive oil in a medium pot over medium-high heat, add beef, and sear for 4 minutes until browned on all sides.
3
Simmer
Add onion, garlic, canned tomatoes, rosemary, and beef stock; bring to a boil, then reduce to low and simmer covered for 25 minutes until beef is fork-tender.
4
Boil
Add gluten-free pasta and cannellini beans, raise heat to medium, and cook uncovered for 8 minutes until pasta is tender, stirring occasionally.
5
Plate
Ladle soup into a bowl, season with salt and black pepper to taste, and top with parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.6 oz440g beef chuck
- 1 cup180g cannellini beans, cooked
- 2/3 cup70g gluten-free elbow pasta, dry
- 1 cup120g, a third of a 14.5 oz can canned tomatoes
- 4 cloves4 cloves garlic
- 2 tsp2 tsp fresh rosemary
- 4 tbsp4 tbsp onion
- 2 cup480ml beef stock
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp parmesan
- salt, to taste
- black pepper, to taste
