Gluten Free Pasta Fagioli

Many years ago, my father took my husband and I out to one of his favorite Italian restaurants in Coney Island and he ordered Pasta Fagioli for the first time. He loved it. Here’s a gluten free version (quinoa noodles) with some added green veggies for good health!

Ingredients:

• 1/2 lb pancetta cut into 1/2” pieces

• 1-2 T ghee or olive oil

• 1 large onion chopped

• 7 large garlic cloves, chopped

• 1 heaping T chopped fresh sage

• 1 heaping T chopped fresh rosemary

• 3 T tomato paste

• 3 cups chicken broth

• 1/2 cup white wine

• 8 oz of quinoa noodles

• 1 1/2 cans of garbanzo beans, drained

• 1 cup pecorino romano, grated

Here’s How:

1. Saute pancetta in large skillet or soup pot you can sauté in, until brown in ghee or olive oil.

2. Meanwhile, cook quinoa noodles for 5-6 minutes, drain and set aside. Better if a bit undercooked as they will cook further in dish.

3. Add onions to pancetta and cook till golden.

4. Add garlic, herbs for 2 minutes.

5. Add tomato paste and broth and blend.

6. Add garbanzos, fresh ground pepper and white wine.

7. Add noodles, stir and cover to stay warm.

8. Serve with grated cheese.