Pasta Fazool Recipe

Olive oil: Used for sautéing the onions and garlic, 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 flavor to the dish.

Diced tomatoes: Contributes a tangy and slightly sweet taste, along with a bit of texture.

Cannellini beans: These white beans add creaminess and protein to the soup.

Chicken broth: Forms the flavorful liquid base of the soup.

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

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth to the soup.

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

Dried basil: Adds a sweet and slightly peppery taste to the soup.

When adding garlic to the pot, be sure to cook it only for a minute to avoid burning. Burnt garlic can impart a bitter flavor to your Pasta Fazool. Instead, aim for a light golden color to release its aromatic oils and enhance the overall flavor of the dish.

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

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness.

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

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

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

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

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

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

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

• dried oregano - Substitute with dried thyme: Dried thyme has a similar earthy flavor and can be used in the same quantity.

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

• Allow the Pasta Fazool to cool completely before storing. This helps prevent condensation, which can make the pasta soggy.
• Transfer the cooled soup into airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label each container with the date of preparation. 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 Fazool within 3-4 days. This keeps the ingredients fresh and flavorful.
• For longer storage, place the containers in the freezer. Pasta Fazool can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the texture of the pasta and vegetables.
• Reheat the Pasta Fazool on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much during storage.
• Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.
• Taste and adjust the seasoning with salt and pepper before serving. Freezing can sometimes dull the flavors, so a little extra seasoning might be needed.
• Garnish with fresh herbs like basil or parsley for a burst of freshness and color before serving.

• For stovetop reheating, pour the leftover Pasta Fazool into a saucepan. Add a splash of chicken broth or water to maintain the soup's consistency. Heat over medium-low, stirring occasionally until warmed through.

• To reheat in the microwave, transfer a portion of the Pasta Fazool to a microwave-safe bowl. Cover 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 Fazool in an oven-safe dish, cover with aluminum foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.

• If you have a slow cooker, transfer the Pasta Fazool to the slow cooker and set it on low. Heat for 1-2 hours, stirring occasionally, until the soup is hot and ready to serve.

• For a quick reheat using a double boiler, place the Pasta Fazool in the top part of the double boiler. Fill the bottom part with water and bring to a simmer. Stir occasionally until the soup is heated through.

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

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

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

• Cutting board: Provides a safe and clean surface for chopping the onion and garlic.

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

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

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

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

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

Prep ingredients ahead: Chop the onion and mince the garlic in advance to save time during cooking.

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

Quick boil method: Heat the chicken broth separately and add it hot to speed up the boiling process.

One-pot cooking: Use a large pot to cook everything together, reducing the number of dishes to clean.

Pre-measure spices: Measure out the oregano, basil, salt, and pepper before you start cooking to streamline the process.