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Gluten-Free, Dairy-Free White Bean and Pasta Soup
SERVES 4 TO 6
Different versions of this delicious soup are found throughout Italy. This traditional recipe, refashioned without gluten or dairy, is loaded with light, crisp flavors. Garnish with green onion and crumbled bacon, if desired.
2 tablespoons olive oil
1 tablespoon butter, ghee or dairy-free
1 small yellow onion, chopped
2 cloves garlic, minced
2 large carrots, peeled and chopped
2 stalks celery, chopped
4 cups gluten-free chicken or vegetable broth
1 can garbanzo or white cannelloni beans, drained and rinsed
1 zucchini or yellow squash, chopped
Salt and pepper, to taste
1 tablespoon fresh thyme, minced
1 tablespoon fresh sage, minced
2 bay leaves
1 cup gluten-free small dried pasta, such as fusilli or elbow
Parmesan cheese or dairy-free cheese replacement, grated, optional
1. In a Dutch oven or soup pot, cover bottom with a combination of olive oil and butter and heat over medium heat. When oil is hot, add onion and sauté until translucent. Add garlic and simmer, about 3 minutes. Add carrots and celery. Sauté for 5 minutes or until vegetables are light brown.
2. Add broth, beans, squash, salt, pepper, thyme, sage and bay leaves.
3. Let simmer for 30 minutes, stirring and tasting to adjust flavors. Salt and pepper according to taste. When vegetables are tender but still firm, remove from heat. Remove bay leaves before serving.
4. Cook pasta, rinse and drain. Place a small amount in each bowl and ladle soup on top. Garnish with grated Parmesan cheese or dairy-free cheese replacement, if desired.
Each serving contains 252 calories, 8g total fat, 2g saturated fat, 0g trans fat, 5mg cholesterol, 713mg sodium, 37g carbohydrate, 6g fiber, 7g protein
Recipe by Mary Capone, author of The Gluten-Free Italian Cookbook: Classic Cuisine from the Italian Countryside (The Wheat-Free Gourmet Press). To order this cookbook, click here.