Lean & Luscious Pasta Fagioli

Comfort food, the Italian-American way – but with a modern, wholesome upgrade. This Lean & Luscious Pasta Fazool is my gluten-free, heart-happy take on the classic Pasta Fagioli that brought warmth to my childhood table. Traditional pancetta makes way for smoky turkey bacon, and gluten-free elbow pasta fills in for ditalini, making this dish just as satisfying but a little gentler on the gut. The magic? A trio of cannellini beans – two jars stirred in whole, and one blended into a silky, creamy base that brings richness without cream.

What truly sets this recipe apart is the nourishing boost from bone broth. Not only does it deepen the flavor, but it adds essential nutrients like collagen and amino acids—great for joints, skin, and gut health. Combined with the fiber-rich cannellini beans, this dish supports digestion, helps balance blood sugar, and keeps you full and happy. It's a one-pot wonder that satisfies cravings and your body’s needs.

Start by sautéing turkey bacon with chopped onion, crushed garlic, and rosemary until fragrant. Add red pepper flakes, crushed tomatoes, and your savory broth, then stir in the whole and pureed beans for that perfect texture. Simmer with thyme and bay leaves so the flavors meld into a cozy, aromatic stew. When your gluten-free pasta is ready, toss it right in and coat every bite with that rich, velvety sauce. Serve it hot with a drizzle of olive oil or a sprinkle of  parm—comfort food never looked (or felt) so good.

Lean & Luscious Pasta Fazool 🇮🇹

A lighter, gluten-free take on the Italian-American classic

Serves 5

📝 Ingredients:

  • 1 pack turkey bacon, chopped
  • 1 onion, chopped
  • 2 garlic cloves, crushed
  • 2 sprigs fresh rosemary, finely chopped
  • 2 tsp red crushed pepper
  • 1/2 cup crushed tomatoes
  • 3 cups chicken bone broth
  • 2 jars cooked and drained cannellini beans
  • 1 jar cannellini beans, blended with liquid
  • 2 tsp dried thyme
  • 2 bay leaves
  • 10 oz gluten-free ditalini or elbow pasta

👩‍🍳 Directions:

  1. Sauté chopped turkey bacon in a large pot until lightly crisp.
  2. Add onion, garlic, and rosemary. Cook until onion is soft and fragrant.
  3. Stir in crushed red pepper, then add crushed tomatoes and bone broth.
  4. Bring to a simmer, then add 2 jars of whole cannellini beans.
  5. Slowly stir in the pureed bean mixture for a creamy texture.
  6. Mix in thyme and bay leaves. Let simmer on low for 20–25 minutes, stirring occasionally.
  7. In a separate pot, cook pasta until just al dente. Drain and add directly to the soup.
  8. Stir well to coat pasta in the broth and bean mixture. Serve warm!

Serving Tip: Top with a drizzle of olive oil or dairy-free parmesan for extra flavor. Enjoy this hearty, health-boosting bowl!