Pasta Fagioli Recipe

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

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

Garlic: Adds a pungent and aromatic depth to the dish.

Carrots: Adds a touch of sweetness and a pop of color.

Celery: Contributes a subtle, earthy flavor and crunch.

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

Chicken broth: Forms the base of the soup, providing a savory and flavorful liquid.

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

Ditalini pasta: Small, tube-shaped pasta that cooks quickly and absorbs the flavors of the soup.

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

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

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

When sautéing the onion, garlic, carrots, and celery, make sure to cook them until they are fully softened and slightly caramelized. This will enhance the overall flavor of the Pasta Fagioli by adding a depth of sweetness and complexity to the dish. Additionally, when adding the ditalini pasta, ensure the broth is at a gentle simmer to prevent the pasta from becoming mushy.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a good alternative.

• onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, which can complement the dish well.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use about ¼ teaspoon per clove.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweeter taste, which can add a unique twist to the dish.

• celery - Substitute with fennel: Fennel has a similar crunch and a mild anise flavor that can add depth to the soup.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though the soup may be slightly thicker.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a great alternative for a vegetarian version of the soup.

• cannellini beans - Substitute with great northern beans: Great northern beans have a similar texture and mild flavor, making them a good substitute.

• ditalini pasta - Substitute with small elbow macaroni: Small elbow macaroni has a similar size and shape, which works well in the soup.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note to the dish.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild flavor and can be a suitable alternative.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, but use it sparingly to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, which can add a unique twist.

• Allow the Pasta Fagioli to cool completely before storing. This prevents condensation from forming inside the storage container, which can make the soup watery.

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

• Store the containers in the refrigerator if you plan to consume the Pasta Fagioli within 3-4 days. This ensures the vegetables and pasta maintain their texture and flavor.

• For longer storage, place the airtight containers in the freezer. Pasta Fagioli can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw frozen Pasta Fagioli in the refrigerator overnight. This gradual thawing helps preserve the texture of the beans and vegetables.

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

• For a quick reheat, you can also use the microwave. Transfer the Pasta Fagioli to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• If you notice the pasta has become too soft after freezing and reheating, consider cooking the pasta separately and adding it to the soup just before serving next time. This keeps the pasta al dente and enhances the overall texture.

• For stovetop reheating:

  1. Place the leftover Pasta Fagioli in a pot.
  2. Add a splash of chicken broth or water to prevent it from drying out.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Adjust seasoning with salt and pepper if needed.

• For microwave reheating:

  1. Transfer the Pasta Fagioli to a microwave-safe bowl.
  2. Add a small amount of chicken broth or water.
  3. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Continue heating in 1-minute intervals until hot, stirring each time.

• For oven reheating:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Pasta Fagioli in an oven-safe dish.
  3. Add a bit of chicken broth or water to keep it moist.
  4. Cover with aluminum foil.
  5. Bake for 20-25 minutes, or until heated through, stirring halfway.

• For slow cooker reheating:

  1. Transfer the Pasta Fagioli to your slow cooker.
  2. Add a splash of chicken broth or water.
  3. Set the slow cooker to low heat.
  4. Heat for 1-2 hours, stirring occasionally, until thoroughly warmed.

• Large pot: Used for cooking the soup and simmering all the ingredients together.

• Wooden spoon: Ideal for stirring the vegetables and soup without scratching the pot.

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

• Cutting board: Provides a safe surface for chopping 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 pasta.

• Colander: Needed for draining and rinsing the cannellini beans.

• Ladle: Perfect for serving the soup 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 beans to save soaking and cooking time.

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

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

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