Pasta Fazool Recipe

Olive oil: Adds a rich, fruity base flavor to the dish.

Onion: Provides a sweet and savory depth to the soup.

Garlic: Enhances the overall flavor with its pungent aroma.

Diced tomatoes: Adds a tangy and slightly sweet taste.

Chicken broth: Forms the flavorful base of the soup.

Ditalini pasta: Small, tube-shaped pasta that is perfect for soups.

Cannellini beans: Creamy white beans that add a rich texture.

Dried oregano: Adds a hint of earthy and slightly bitter flavor.

Salt: Enhances all the other flavors in the dish.

Black pepper: Adds a mild heat and depth of flavor.

Grated parmesan cheese: Provides a salty and nutty finish to the soup.

When sautéing the onion and garlic, ensure you do not let the garlic burn as it can turn bitter. Stir frequently and keep the heat at medium to maintain a gentle sizzle. This will help develop a rich, aromatic base for your Pasta Fazool.

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

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

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

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

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

• ditalini pasta - Substitute with elbow macaroni: Elbow macaroni has a similar size and texture.

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

• dried oregano - Substitute with dried thyme: Dried thyme provides a different but complementary herbal note.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with umami depth.

• black pepper - Substitute with white pepper: White pepper offers 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 sharper flavor.

• Allow the Pasta Fazool to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the Pasta Fazool to an airtight container. Make sure to leave some space at the top, as the soup may expand when frozen.

• Label the container with the date and contents. This will help you keep track of how long it has been stored.

• Store the container in the refrigerator if you plan to consume the Pasta Fazool within 3-4 days. For longer storage, place the container in the freezer, where it can be kept for up to 3 months.

• When ready to reheat, if frozen, transfer the Pasta Fazool to the refrigerator to thaw overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the Pasta Fazool in a pot over medium heat, stirring occasionally. You may need to add a splash of chicken broth or water to thin it out, as the pasta can absorb some of the liquid during storage.

• For a quick reheat, you can also use a microwave. Place the Pasta Fazool in a microwave-safe bowl, cover with a microwave-safe lid or plastic wrap, and heat on high for 2-3 minutes, stirring halfway through.

• Once reheated, taste and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of black pepper can bring the flavors back to life.

• Serve hot, and don't forget to top with freshly grated parmesan cheese for that final touch of deliciousness.

• To reheat on the stovetop, pour the Pasta Fazool into a pot. Add a splash of chicken broth or water to prevent it from drying out. Heat over medium-low, stirring occasionally, until warmed through.
• For microwave reheating, place the Pasta Fazool in a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on high for 1-2 minutes, stirring halfway through. Add more chicken broth if needed.
• If you prefer using the oven, preheat to 350°F (175°C). Transfer the Pasta Fazool to an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.
• For a quick and easy method, use a double boiler. Place the Pasta Fazool in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the soup is hot.
• To maintain the texture of the ditalini pasta, avoid overcooking during reheating. If the pasta has absorbed too much liquid, add a bit more chicken broth or water to achieve the desired consistency.

• Large pot: Used to cook the entire dish, including sautéing the onions and garlic, and simmering the pasta and beans.

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

• Chef's knife: Essential for chopping the onion and mincing the garlic.

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

• Measuring cups: Used to measure out the olive oil, diced tomatoes, chicken broth, and ditalini pasta accurately.

• Measuring spoons: Necessary for measuring the oregano, salt, and black pepper.

• Can opener: Needed to open the can of cannellini beans.

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

• Grater: Used to grate the parmesan cheese for serving.

• Ladle: Ideal for serving the hot pasta fazool into bowls.

Prep ingredients ahead: Chop the onion and garlic in advance. Store them in airtight containers in the fridge.

Use canned tomatoes: Opt for diced tomatoes from a can to save time on chopping.

Quick-cook pasta: Choose ditalini pasta that cooks quickly to reduce overall cooking time.

Pre-rinse beans: Drain and rinse the cannellini beans before starting the recipe to streamline the process.

Simmer efficiently: Use a large pot to ensure even cooking and reduce the need for constant stirring.