Gluten Free Pasta Fagioli

"Pasta  Fagioli" - Pasta and Beans. Growing up in an Italian family, this was a favorite. Elbows, shells, fusilli, broken spaghetti with kidney, cannellini, chick peas, even green peas,  whatever my mother had on hand.  It was an easy, economical meal. My mom's recipe was simple- add the beans to her "gravy", a little water, heat and combine with cooked pasta.

I learned to love food and to cook from my mom, but I have changed a lot of her recipes, mostly to make them healthier and with less fat. For example, my mom cooked everything in lard. Yes, lard. She chopped up a piece of fat back with garlic and fresh parsley and kept this in the frig to cook with. I have to admit it was very tasty, but not too healthy.  And of course, now I've had to make them gluten free.

When I had to eliminate gluten from my diet,  I tried all the different kinds of gluten free pastas-rice, corn, quinoa. For me, it's all about the texture. The pasta has to be firm, not mushy, be able to cook it "al dente", not stick together and be able to heat up the next day and still be edible. I find the brown rice or corn pastas have the best texture. Tinkyada has a great texture and makes a lot of different shapes. I also use Trader Joe's brown rice pasta and their corn pastas. Again, great texture and a great price! But the shapes are limited -penne, spaghetti and spirals.

Here is my version of "Pasta Fagiloi", a quick and easy weeknight meal.

Pasta Fagioli

1 lb elbow or shell shaped gluten free pasta, cooked al dente                  Printable Recipe
2 tbsp olive oil
1 small onion, diced
2 cloves garlic, minced
1 -14.5 oz can diced tomatoes (I use the fennel and red pepper flavored, but plain is fine)
1 - 15 oz can red kidney beans, drained
1 - 15 oz can cannellini beans, drained
4 cups gluten free chicken broth
1 tsp Italian seasoning
4 cups baby spinach
salt and pepper to taste

Sauté the onion and garlic in olive oil. Add the diced tomatoes, chicken broth, beans and Italian seasoning. Bring to a boil, add the spinach and simmer until the spinach is wilted. Salt and pepper to taste. Add the cooked pasta. Serve with grated Romano cheese.

Naturally Gluten Free

When I was first diagnosed with Celiac I focused on what I couldn't eat. I checked all the labels looking for hidden gluten and I searched for gluten free substitutes for all the foods I could no longer have- pasta, cookies, pizza, bagels, bread. I discovered that some of these "substitutes" were good,  some not so good (they are much better today) and very expensive! In 6 months, my blood tests were back to normal but I had gained 15 lbs! My doctor said this meant my body was getting healthy and was absorbing the nutrients I needed. I was happy that I was getting healthy but not happy about the weight gain. I  realized I had been consuming a lot more calories than I used to trying all these foods! I had been an overweight teen and young adult. I lost over 60 lbs in my late 20's and kept it off by eating healthy meals and cutting back on carbs. I promised myself I would never gain back the weight. Before my diagnosis, I didn't eat a lot of carbs, I rarely ate desserts.  Now, I was eating  a lot of processed gluten free foods that were loaded with rice and potato flours and lots of sugar to improve the taste and most of them weren't very good! I guess I so desperately wanted to feel like I didn't have to give anything up. No wonder I gained weight! My focus was on replacing all the foods I couldn't eat instead of on all the healthy, naturally gluten free foods I could eat... fresh fruits, vegetables, meat, chicken, fish, eggs, rice and so much more!

Now my gluten free diet consists of lean protein, lots of vegetables, fruit, gluten-free grains and healthy fats. I include gluten free pasta, bread and desserts, but I  limit how much of these I eat. Gluten free or not, if you consume too many calories-you will gain weight!

I cook dinner every night.  I work a 9-5 job, 40 hours a week, but it is possible to cook healthy, tasty meals  in an hour with a little planning. My meals are totally gluten free and I focus on naturally gluten free foods and quick and easy recipes.  I always make enough so I have lunch for the next day. Once a week , we have a pasta dish, using gluten free pasta. I save my splurges for the weekends, recipes that are require more time and are more indulgent!

PS. I lost the 15 lbs I gained and have kept it off!

Hurricane Soup

Last fall, Hurricane Sandy hit New Jersey. We were lucky, we only lost a few trees, a shed and power for 9 days. As I was emptying the refrigerator and trying to salvage what I could, I decided to make soup with all the fresh vegetables I had. I was still able to cook because I have a gas cooktop. So I chopped up everything, added a few things from the pantry and made a huge pot of what I now call "Hurricane Soup".  It was the perfect meal for the damp, cold days that followed. I make it all the time now, it's a great, healthy low cal lunch. This is the combo of vegetables I like, but you can add or omit any vegetable you like. Also, if you have a little more or less of any of the vegetables, that's ok.


Hurricane Soup                                                                                Printable Recipe
2 tbsp olive oil
1 leek, chopped 
3 cloves garlic, minced
4 stalks celery, chopped
3 carrots, chopped
2 zucchini, chopped
1 yellow squash, chopped
1 fennel bulb, thinly sliced (raw, this tastes like licorice, cooked, it is milder and sweeter, I would never have thought of putting it in soup, but it adds such a wonderful flavor!)
4 cups chopped spinach, kale, escarole, chard or any other green leafy vegetable, or a mixture. 
1 -14.5 oz can diced tomatoes ( I like fennel and  red pepper flavored)
1- 15 oz can cannellini beans, drained and rinsed
1 tsp Italian seasoning

In a large pot, saute the leeks, garlic, celery  and carrots about 5 minutes. Add the rest of the ingredients. Fill with water to cover.  Simmer for 30 to 45 minutes until vegetables are tender. Salt & pepper to taste.

I serve this alone, with brown rice or with gluten free shell pasta. Top with grated Romano cheese. Lovely with a nice glass of Chianti!