Pasta Fagioli Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor to the base of the soup.

Onion: Adds sweetness and depth to the soup's flavor.

Garlic: Provides a pungent, aromatic flavor that enhances the overall taste.

Carrots: Adds a subtle sweetness and texture to the soup.

Celery: Contributes a slight bitterness and crunch, balancing the flavors.

Diced tomatoes: Adds acidity and a rich tomato flavor to the broth.

Chicken broth: Forms the base of the soup, adding depth and a savory taste.

Cannellini beans: Adds creaminess and protein, making the soup more filling.

Ditalini pasta: Small pasta that cooks quickly and adds texture to the soup.

Dried oregano: Adds a warm, slightly bitter flavor that complements the other ingredients.

Dried basil: Provides a sweet, aromatic flavor that enhances the soup.

Salt and pepper: Essential for seasoning and bringing out the flavors of the other ingredients.

Grated parmesan cheese: Adds a salty, umami flavor when sprinkled on top before serving.

When sautéing the onion and garlic, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure they release their natural sweetness and enhance the overall flavor of the Pasta Fagioli. Additionally, when adding the ditalini pasta to the soup, make sure to stir frequently to prevent it from sticking to the bottom of the pot. This will ensure an even cook and a perfect texture.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though the flavor will be less intense.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste.

• celery - Substitute with fennel: Fennel provides a similar crunch with a slight anise flavor.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will give a similar tomato base but with a smoother texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian option.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar texture and flavor.

• ditalini pasta - Substitute with small elbow macaroni: Small elbow macaroni has a similar size and shape, making it a good alternative.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herb flavor.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild herb flavor that can complement the dish.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly.

• pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly saltier, sharper flavor.

• Allow the Pasta Fagioli to cool completely before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Label each container with the date. This ensures you keep track of freshness and consume the soup within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the Pasta Fagioli within 3-4 days. The flavors often meld together beautifully over time, making it even more delicious.

• For longer storage, place the airtight containers in the freezer. Pasta Fagioli can be frozen for up to 3 months without losing its delightful taste and texture.

• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the ingredients.

• Reheat the Pasta Fagioli on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

• Avoid reheating the soup in the microwave if possible, as this can cause uneven heating and alter the texture of the pasta and vegetables.

• Once reheated, serve hot and garnish with freshly grated parmesan cheese for that extra burst of flavor.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of chicken broth or water to loosen the soup.
  3. Heat over medium heat, stirring occasionally, until the soup is warmed through.
  4. Taste and adjust seasoning if necessary, then serve hot with a sprinkle of grated parmesan cheese.

• Microwave Method:

  1. Transfer the Pasta Fagioli to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap (leave a small vent).
  3. Microwave on high for 1-2 minutes, then stir.
  4. Continue microwaving in 30-second intervals, stirring in between, until the soup is hot.
  5. Let it sit for a minute before serving, topped with grated parmesan cheese.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Pasta Fagioli in an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until the soup is thoroughly heated.
  5. Stir halfway through the heating process for even warming.
  6. Serve hot, garnished with grated parmesan cheese.

• Slow Cooker Method:

  1. Transfer the Pasta Fagioli to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally, until the soup is hot.
  4. Serve directly from the slow cooker, topped with grated parmesan cheese.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the Pasta Fagioli in the top pot.
  3. Stir occasionally, heating until the soup is hot and evenly warmed.
  4. Serve immediately with a generous sprinkle of grated parmesan cheese.

• Large pot: Used for cooking the entire pasta fagioli, allowing enough space for all ingredients to mix and simmer properly.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

• Chef's knife: Essential for chopping the onion, mincing the garlic, and dicing the carrots and celery.

• Cutting board: Provides a stable surface for chopping and dicing vegetables.

• Can opener: Necessary for opening the cans of diced tomatoes and cannellini beans.

• Measuring spoons: Used to measure out the olive oil, oregano, and basil accurately.

• Measuring cups: Useful for measuring the chicken broth and ditalini pasta.

• Colander: Used to drain and rinse the cannellini beans before adding them to the pot.

• Garlic press: Optional but helpful for mincing the garlic quickly and efficiently.

• Grater: Needed for grating the parmesan cheese to serve with the finished dish.

• Ladle: Perfect for serving the hot pasta fagioli into bowls.

Prep ingredients in advance: Chop the onion, garlic, carrots, and celery ahead of time and store them in airtight containers.

Use canned beans: Opt for canned cannellini beans instead of dried beans to save soaking and cooking time.

One-pot cooking: Cook everything in one large pot to minimize cleanup and streamline the cooking process.

Quick boil pasta: Use ditalini pasta which cooks quickly, reducing overall cooking time.

Pre-measure spices: Measure out the oregano, basil, salt, and pepper before you start cooking to save time during preparation.