I woke up this morning to a cloudy, cool spring day and thought it would be a perfect day for a bowl of soup. This vegan/gluten free pasta e fagioli is a quick yummy treat without having to go out.
My husband recently has been cutting out gluten to see if he has an allergy, so I have been experimenting with gluten free products. So far, the rice pasta has been a favorite, but this quinoa based pasta isn't too bad either. Give it a try and tell me what you think!
2 medium onions, chopped
3 - 4 carrots, chopped
4 stalks celery, chopped
1 can (14oz.) Trader Joe's diced and fire roasted tomatoes
1 can (15.5 oz.) great northern white beans
1 can (28 oz.) red kidney beans
1 carton organic vegetable broth (I used Wegmans)
3 tsp. oregano
2 tsp. parsley
1 jar (24 oz.) spaghetti sauce (I used Wegmans Tomato Basil)
1 box (8 oz.) Organic Ancient Quinoa Harvest Pasta Shells - Gluten Free
Add all ingredients except pasta into a large crock pot (cook on high for 4-6 hours) or in a pot on the stove on medium for 30-40 minutes (until the veggies are cooked).
Cook pasta and add to soup.
All done!! Now it's time to enjoy!