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Pasta e Fagioli {Gluten Free – Made with Chickpeas}

Pasta e Fagioli

Pasta e Fagioli {Gluten Free – Made with Chickpeas}

Who else loves soup as the winter months approach? This hearty Italian Pasta e Fagioli soup brings back all the nostalgia of dining at Olive Garden back in the day. I loved this soup so much that I created a pork free, gluten free spin on this heart warming favorite! I also add more veggies because WHY NOT?! I always recommend doubling a recipe that requires so many diced veggies because you can freeze it for another meal another time. 

Our favorite chickpea pasta is by Banza! You can find Banza at your local stores – Whole Foods, HEB, Sprouts, etc. They have created the funnest noodle shapes + you won’t be able to taste the difference if you’re serving a gluten-lover. 😉

There are other options if you can’t have chickpea, like brown rice pasta too!

If you are a soup enthusiast try our Chicken Taco!

When you decide this add this to your weekly meal plan, tag us @nuvitruwellness on Instagram + Facebook to show us that you’ve made our pasta e fagioli delicious-ness. We love connecting with our community – so make sure you follow us over there!

You can also make this recipe using an Instant Pot – do you have one yet?

Pasta e Fagioli

Prep Time15 minutes
Cook Time45 minutes
Servings: 6 people


  • 1 Lb Ground Beef Grass Fed
  • 3 Stalks Celery Chopped
  • 3 Carrots Diced
  • 3 Zucchini Diced
  • 1 Onion Chopped
  • 1 Bay Leaf
  • 3-4 Cups Chicken Broth Depends on preference
  • 1 Can Kidney Beans Organic
  • 1 Can Great Northern Beans Organic
  • 1 16oz Crushed Tomatoes Muir Glen Fire Roasted
  • 1 Can Diced Tomatoes Muir Glen Fire Roasted
  • 3 Cloves Garlic Minced
  • 1 Cup Banza Chickpea Macaroni Pre Cooked
  • 1 Tsp Dried Oregano
  • 1 Tsp Basil Dried or fresh
  • 1/2 Tsp Thyme Dried
  • 1 Bay Leaf Optional for flavor
  • Salt and Pepper To taste


  • Dice all veggies ahead of time. * I double or triple this recipe since it freezes so well*
  • In a large pot or pan, brown ground beef while breaking it apart.
  • Drain fat and set meat to the side.
  • In a large stew pot or dutch oven, sautee celery, onion, and carrot in 2tbl of olive oil for 2 minutes
  • Reduce heat and add the rest of the spices and ingredients, including cooked ground beef.
  • Allow soup to simmer for about 30 minutes.
  • Add pasta and boil until al dente (6-8 minutes).
  • I love to serve with some grass fed parmesan or mozzarella. (Totally optional, but any Italian blend will do)


Avatar for Michelle Thomason
Michelle Thomason

Michelle Thomason lives in Austin, TX with her husband + two kids. She loves to be in the kitchen creating delicious wholesome meals for her family!