Pasta e Fagioli (Adapted)
Hearty Italian pasta and white bean soup with savory tomato broth. Comforting during stable remission when you can handle moderate fiber.
Pasta e Fagioli (Adapted)
Hearty Italian pasta and white bean soup with savory tomato broth. Comforting during stable remission when you can handle moderate fiber.
Ingredients
- Low FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Moderate FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
- Low FODMAP
Instructions
Brown the ground beef or sausage in a large pot over medium-high heat, breaking it into small pieces as it cooks. This should take about 5 minutes.
Equipment: large pot or Dutch ovenDrain excess fat from the pot. If using Italian sausage, check that it doesn't contain garlic or onion in the ingredients.
Add the garlic-infused oil, broth, diced tomatoes, Italian herbs, and salt. Stir to combine and bring to a boil.
While the broth heats, drain the cannellini beans and rinse them very thoroughly under cold running water. This step is critical for reducing FODMAPs.
Tip: Rinsing canned beans thoroughly under cold water for 1-2 minutes removes up to 50% of the FODMAPsAdd the well-rinsed beans to the pot and stir to combine.
Add the pasta and cook according to package directions, usually 8-10 minutes. The pasta will absorb some broth as it cooks.
Taste and adjust seasoning with additional salt if needed.
Ladle into bowls and garnish with fresh parsley and grated Parmesan cheese.
Notes
Rinsing beans is critical
Canned beans that are thoroughly rinsed have significantly lower FODMAP content than unrinsed or dried beans. Rinse under cold running water for at least 1-2 minutes, agitating the beans gently.
Check your broth
Many commercial broths contain onion and garlic. Look for FODMAP-friendly certified broths, or make your own using meat bones, carrots, celery tops (green parts only), and herbs.
Bean portions
The low-FODMAP serving for canned, rinsed cannellini beans is 1/4 cup (45g). This recipe provides about 70g per serving, which may cause symptoms in sensitive individuals.
Gluten-free option
Use gluten-free small pasta shapes. Add them a few minutes later than wheat pasta, as GF pasta often cooks faster and can become mushy.
Storage
Store in an airtight container in the refrigerator for up to 4 days. The pasta will absorb liquid as it sits - add more broth when reheating.
Freezing
Freezes well for up to 3 months. For best results, slightly undercook the pasta before freezing, as it will soften when reheated.
IBD Considerations
Diet Protocol Compliance
How this recipe fits common IBD dietary approaches
