Recipe: Crockpot Pasta Fagioli {Gluten Free + Vegan}

Growing up, one of my favorite memories was going to Olive Garden with my Italian grandma and eating Pasta Fagoli and mountains of breadsticks. Every time I went over to her house, she would try to recreate it. “I think I almost got it,” she’d say.

The recipe I share here is my final revision. It’s easily made vegan, gluten and dairy free to accommodate anyone. With 5 minutes of prep time— it’ll be a quick favorite!

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Crockpot Gluten Free + Vegan Pasta Fagioli

Ingredients:

• 1 onion, chopped

• 4 stalks celery, chopped

• 1/2 bag shredded carrots

• 1 can cannellini beans (white navy)

• 1 can kidney beans

• 2 cans fire roasted diced tomatoes

• 1 quart organic beef or veggie stock

• 1 jar Raos or Newmans Own Organic marinara

• 3 tsp dried oregano

• 1 tsp pepper

• 1 tsp salt

• 1 Edward & Sons vegan beef bouillon cube DON’T SKIP THIS!

• 3 TB chopped parsley

• few shakes of hot sauce (more depending on preference)

• 1 cup (gluten free if preferred) elbow or mini shell pasta

{If not vegan, feel free to add 1 lb cooked ground beef after soup has cooked}

Instructions:

1. Chop your onion and celery. And rejoice in the fact that is really all you have to do. 

2. Add celery, onion, and carrot shreds into the crockpot.

3. Add all your canned items to the crockpot. 

4. Add marinara, broth, and herbs on top.

5. Stir. Set crockpot on high 4-5 hours, or low for 6 or until the veggies are soft.

6. When soup is done, turn off crockpot. Throw in 1 cup of gluten free elbow pasta. It'll cook in the sauce.

That's literally it. Enjoy it all week and relish in how you hardly worked at all.

Wondering who's the mysterious wordy genius behind these posts? Follow this little rabbit trail to read more About Me! The use of the term genius is open to interpretation. Like just about everything else on this site.