Date: 12 Apr 2015 Author: Jacqui Categories: Food, International Cuisine, Starters & Soups 0


A variation on the traditional Italian Pasta e Fagioli.  I have added zucchini and used Cannellini beans instead of Borlotti.  A hearty and filling soup!


  • 250g any small pasta
  • 150g cannellini (can or carton)
  • Olive oil
  • 1 onion, finely chopped
  • 2 garlic cloves, minced
  • 1 celery stick, finely diced
  • 1 carrot, finely diced
  • 2 zucchini, diced
  • Fresh Sage leaves
  • Fresh Rosemary sprigs
  • Fresh Thyme
  • Bayleaves
  • 3 heaped tbsp tomato paste
  • 4 1/2 cups Gluten Free Vegetable Stock
  • Salt & Pepper
  • Chilli flakes (optional)
  • Parmesan Cheese


Heat some olive oil in a large pan over medium heat, add onion and cook until soft and translucent, then add the celery and carrot, cooking for another 3-4 minutes, stirring occasionally.  Stir in the garlic and the diced zucchini.  Add the tomato puree, the stock and herbs. Increase the heat and bring to a boil. Simmer for about 15 to 20 minutes. Add the pasta and Cannellini beans with their liquid. Season well with salt, freshly ground black pepper and Chilli if using. Cook until the pasta is al dente. Remove the herbs.

Serve in bowls, with grated parmesan cheese on top and a drizzle of olive oil. Garnish with gf croutons and thyme sprigs.

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