Pasta Fagioli Recipe

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

Onion: Provides a sweet and savory base for the soup.

Garlic: Adds a pungent and aromatic flavor.

Carrots: Adds sweetness and texture to the soup.

Celery: Adds a subtle, savory flavor and crunch.

Diced tomatoes: Adds acidity and richness to the broth.

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

Cannellini beans: Adds creaminess and protein to the soup.

Ditalini pasta: Small pasta that cooks quickly and adds heartiness.

Dried oregano: Adds a warm, aromatic flavor.

Dried basil: Adds a sweet and slightly peppery flavor.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a hint of heat and depth.

Parmesan cheese: Adds a salty, umami flavor when grated on top.

Parsley: Fresh herb that adds a burst of color and freshness.

When sautéing the onion, garlic, carrots, and celery, ensure they are cooked until they are just tender but not browned. This will help maintain the natural sweetness and flavor of the vegetables, which will enhance the overall taste of the Pasta Fagioli. Additionally, when adding the diced tomatoes, consider using San Marzano tomatoes for a richer flavor.

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

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

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

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

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

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

• 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 mild flavor.

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

• dried oregano - Substitute with dried thyme: Thyme has a slightly different flavor but works well in Italian dishes.

• dried basil - Substitute with dried marjoram: Marjoram has a similar flavor profile to basil.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an umami boost.

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

• fresh parsley - Substitute with fresh cilantro: Cilantro provides a fresh, slightly citrusy 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, use individual serving-sized containers.
• Label each container with the date of preparation. This ensures you keep track of freshness.
• Store the containers in the refrigerator if you plan to consume the Pasta Fagioli within 3-4 days.
• For longer storage, place the containers in the freezer. The soup can be frozen for up to 3 months.
• When ready to eat, thaw the soup in the refrigerator overnight if frozen.
• Reheat the Pasta Fagioli on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup is too thick.
• Alternatively, reheat in the microwave in a microwave-safe bowl, stirring every 1-2 minutes until heated through.
• Garnish with freshly grated parmesan cheese and chopped parsley before serving to refresh the flavors.

• For stovetop reheating, pour the Pasta Fagioli into a saucepan and add a splash of chicken broth or water to loosen it up. Heat over medium-low, stirring occasionally, until warmed through. This method helps maintain the texture of the ditalini pasta and the vegetables.

• If using a microwave, transfer the Pasta Fagioli to a microwave-safe bowl. Add a bit of chicken broth or water to prevent it from drying out. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot.

• For oven reheating, preheat your oven to 350°F (175°C). Place the Pasta Fagioli in an oven-safe dish and cover with aluminum foil. Bake for about 20-25 minutes, or until heated through. This method is great for reheating larger portions while keeping the flavors intact.

• If you have a slow cooker, transfer the Pasta Fagioli to the crockpot and set it on low. Add a bit of chicken broth or water to keep it from drying out. Heat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is perfect for a hands-off approach and ensures even reheating.

• Large pot: Used to cook the entire Pasta Fagioli, allowing enough space for all ingredients to combine and simmer.

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

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

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

• 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.

• Grater: Needed to grate the parmesan cheese for topping the soup.

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

• Serving bowls: Used to serve the finished dish to your guests or family.

• Chopping knife: Handy for finely chopping the fresh parsley for garnish.

Prep ingredients ahead: Chop the onion, garlic, carrots, and celery the night before to save time.

Use canned beans: Opt for canned cannellini beans instead of dried beans to cut down on cooking time.

Pre-measure spices: Measure out the oregano, basil, salt, and pepper in advance.

Quick-cook pasta: Use ditalini pasta which cooks faster than larger pasta shapes.

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