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Gluten Free Fagioli Penne Soup

Cooking Time: 45 minutes


  • 1½C Penne Rigati Perfetto Gluten Free Pasta
  • 1tbsp olive oil
  • 1 Onion, chopped
  • 1 Carrot, chopped
  • 1 Celery Stalk, chopped
  • 3 Garlic Cloves, minced
  • 2 Bay Leaves
  • 425gm Diced Tomatoes
  • 425ml Vegetable Broth
  • 2cans Cannellini Beans, rinsed and drained
  • 1tsp Dried Thyme
  • 1tsp Dried Basil
  • ½tsp Dried Rosemary
  • Salt & Pepper to taste
  • ¼C Parsley, chopped
  • Grated Parmesan Cheese for serving


  • 1.
    Boil the pasta as written on the pack to al dente, drain well and set aside.
  • 2.
    In a large pot, heat the olive oil over medium high heat. Add the onion, carrot, celery and sauté until softened, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Stir in the bay leaves.
  • 3.
    Add the tomatoes, vegetable broth and beans. Season withal the spices and salt and black pepper. Let simmer on low for about 20 minutes.
  • 4.
    Add in the cooked pasta and keep boiling for 3-4 minutes more.
  • 5.
    Stir in the parsley. Remove the bay leaves.
  • 6.
    Spoon into bowls and serve with grated Parmesan cheese.

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