This Italian soup favorite whose name translates “pasta and beans” was one of my favorite things to eat growing up!
After I received the Wonderbag and prepared my Kale Turkey Soup, I wanted to continue my week of Wonderbag experiments by creating other delicious slow cooked recipes. This soup had been on my list of things to make gluten free for a while!
Using corn pasta and gluten free beef broth I was able to keep this scrumptious soup totally flavorful without the gluten!
- 1 onion (chopped)
- 1 cup chopped carrots
- 1 cup chopped celery
- 2 lbs ground beef
- 1 ½ tsp salt
- 1 tsp oregano
- 1 tsp basil
- ½ tsp black pepper
- 1 tsp fresh rosemary
- 2 (14.5 oz) cans diced tomatoes
- 1 (15 oz) can red kidney beans
- 1 (15 oz) can northern beans (cannellini beans)
- 4 (8 oz) cans tomato sauce
- 2 cups gluten free beef broth
- 1 tbsp white vinegar
- 8 oz gluten free corn penne pasta
- parmesan cheese (optional – for topping)
Add the onions, carrots and celery to a large pot or dutch oven over medium heat.
Cook for 4-5 minutes, then add the ground beef, salt, oregano, basil, pepper and rosemary.
Cook until beef is browned, then add the tomatoes, beans and tomato sauce.
Mix together then add the beef broth and white vinegar. Mix everything together.
Bring to a simmer, then cover and place in the Wonderbag for 6-8 hours.
If you don’t have a Wonderbag (why don’t you? they’re awesome 🙂 ) you can also place the soup in a crock pot or slow cooker for 6-8 hours.
When ready to serve, boil the pasta according to package directions and add to the soup before serving.
Ladle the scrumptious soup delight into a bowl and top with freshly grated parmesan cheese if you would like! But let’s be real, what’s not to like? It’s cheese, it’s amazing!
♣ Vegetarian Option: Substitute the ground beef with meatless crumbles to make this recipe vegetarian or omit the beef altogether and double the vegetables.
♦ Gluten Free Option: This recipe is gluten-free.