Pasta Fagioli Recipe

Olive oil: Used for sautéing the vegetables, adding a rich flavor.

Onion: Adds a sweet and savory base to the soup.

Garlic: Provides a pungent, aromatic flavor.

Carrots: Adds sweetness and texture.

Celery: Adds a subtle, earthy flavor and crunch.

Diced tomatoes: Provides acidity and depth to the broth.

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

Cannellini beans: Adds protein and a creamy texture.

Ditalini pasta: Small pasta that absorbs the flavors of the soup.

Dried oregano: Adds a warm, aromatic flavor.

Dried basil: Adds a sweet, herbal note.

Salt and pepper: Essential for seasoning and enhancing flavors.

Parmesan cheese: Adds a salty, umami finish to the soup.

When sautéing the onion, garlic, carrots, and celery, make sure to cook them until they are just tender and slightly caramelized. This will enhance the depth of flavor in your Pasta Fagioli. Additionally, when adding the ditalini pasta, ensure the broth is at a gentle simmer to cook the pasta evenly without making it mushy.

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

• onion - Substitute with shallots: Shallots offer a milder taste and can be used in the same quantity.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.

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

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes offer a similar consistency and flavor.

• chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base and is suitable for vegetarians.

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

• dried basil - Substitute with dried marjoram: Dried marjoram has a similar sweet and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and umami flavor.

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

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

• Allow the Pasta Fagioli to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.
• Transfer the soup to airtight containers. For convenience, consider using single-serving containers so you can reheat just the amount you need.
• Store the containers in the refrigerator if you plan to consume the Pasta Fagioli within 3-4 days. This keeps the vegetables and pasta fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. The Pasta Fagioli can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the vegetables and beans.
• 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 may alter the texture of the pasta and vegetables.
• If you anticipate freezing the Pasta Fagioli, consider cooking the ditalini pasta separately and adding it to the soup just before serving. This prevents the pasta from becoming mushy during storage.
• Label the containers with the date of preparation to keep track of freshness. This ensures you enjoy the Pasta Fagioli at its best quality.
• For an extra touch of flavor, sprinkle freshly grated parmesan cheese on top just before serving, even after reheating. This adds a burst of savory goodness to each bowl.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of chicken broth or water to maintain the soup's consistency.
  3. Heat over medium-low, stirring occasionally, until warmed through.
  4. Adjust seasoning with salt and pepper if needed.
  5. Serve hot, and sprinkle with fresh parmesan cheese.

• Microwave Method:

  1. Place the Pasta Fagioli in a microwave-safe bowl.
  2. Cover with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on medium power for 2-3 minutes, stirring halfway through.
  4. If the soup is too thick, add a bit of chicken broth or water and stir.
  5. Continue heating in 1-minute intervals until hot.
  6. Top with freshly grated parmesan cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Pasta Fagioli to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Stir halfway through to ensure even heating.
  6. Serve with a generous sprinkle of parmesan cheese on top.

• Slow Cooker Method:

  1. Place the Pasta Fagioli in your slow cooker.
  2. Set to low heat and cover.
  3. Heat for 1-2 hours, stirring occasionally.
  4. If the soup thickens too much, add a bit of chicken broth or water.
  5. Once hot, serve with freshly 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.
  4. Add chicken broth or water if needed to adjust consistency.
  5. Serve with a topping of parmesan cheese.

• Large pot: Used for cooking the entire Pasta Fagioli dish, allowing enough space for all ingredients to be combined and simmered.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even cooking and preventing sticking.

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

• Cutting board: Provides a safe and 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 cup: Useful for measuring the chicken broth and ensuring the correct amount is added.

• Colander: Needed for draining and rinsing the cannellini beans before adding them to the pot.

• Grater: Used to grate the parmesan cheese for topping the finished dish.

• Ladle: Perfect for serving the hot Pasta Fagioli into bowls.

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

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

Pre-measure spices: Measure out the oregano, basil, salt, and pepper before starting to cook.

Quick pasta cooking: Use small ditalini pasta which cooks faster than larger pasta shapes.

One-pot method: Cook everything in one large pot to minimize cleanup time.