Pasta Fagioli Recipe

Olive oil: A staple in Italian cooking, used for sautéing the vegetables and adding flavor.

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

Garlic: Provides a pungent and aromatic flavor.

Diced tomatoes: Adds acidity and richness to the broth.

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

Cannellini beans: Creamy white beans that add protein and texture.

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

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth.

Oregano: A dried herb that adds a warm, aromatic flavor.

Basil: A dried herb that adds a sweet and slightly peppery flavor.

Parmesan cheese: Grated cheese used for topping the soup, adding a salty and nutty flavor.

When sautéing the onion and garlic, ensure they are cooked over medium heat to avoid burning. Burnt garlic can impart a bitter taste to the dish. Stir frequently and watch closely to achieve a perfect golden color, which will enhance the overall flavor of your Pasta Fagioli.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a similar smoke point, making it a good alternative for sautéing.

• onion - Substitute with shallots: Shallots have a milder taste and can add a slightly different but pleasant flavor to the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it is less pungent. Use ⅛ teaspoon of garlic powder for each clove of garlic.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar texture and flavor, though the consistency will be slightly smoother.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish, providing a similar depth of flavor.

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

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

• salt - Substitute with soy sauce: Soy sauce can add a similar level of saltiness along with a bit of umami flavor.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can provide the same level of heat.

• dried oregano - Substitute with dried thyme: Dried thyme has a different but complementary flavor that can add a nice herbal note.

• dried basil - Substitute with dried parsley: Dried parsley has a milder flavor but can still add a fresh, herbal note to the dish.

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

• Allow the Pasta Fagioli to cool to room temperature before storing. This helps prevent condensation, which can make the dish soggy.
• Transfer the soup to airtight containers. For easy portion control, consider using individual serving-sized containers.
• Label the containers with the date to keep track of freshness.
• Store in the refrigerator for up to 3-4 days. The flavors will meld together beautifully over time, making it even more delicious.
• For longer storage, place the airtight containers in the freezer. Pasta Fagioli can be frozen for up to 3 months without losing its hearty flavor.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen.
• Reheat gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of chicken broth or water to achieve the desired consistency, as the pasta may absorb some liquid during storage.
• If reheating in the microwave, use a microwave-safe container and heat in 1-minute intervals, stirring in between, until thoroughly warmed.
• Top with freshly grated parmesan cheese just before serving to enhance the flavor and add a touch of elegance.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of chicken broth or water to loosen the soup.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Taste and adjust seasoning if necessary, adding more salt or pepper.

• Microwave Method:

  1. Transfer the Pasta Fagioli to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  3. Heat on high for 1-2 minutes, then stir.
  4. Continue heating in 30-second intervals, stirring in between, until hot.
  5. Add a bit of chicken broth if it seems too thick.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Pasta Fagioli in an oven-safe dish.
  3. Cover with aluminum foil to prevent drying out.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Stir halfway through the reheating process for even warming.

• Slow Cooker Method:

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

• 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, allowing the gentle steam to heat the soup evenly.
  4. Heat until the soup is hot, adding more chicken broth if needed to adjust consistency.

• Large pot: Used for cooking the entire Pasta Fagioli dish, including sautéing the onions and garlic, and simmering the soup.

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

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

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

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

• Measuring spoons: Used for measuring the olive oil, dried oregano, and dried basil accurately.

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

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

• Grater: Used for grating the parmesan cheese to be served on top of the dish.

• Ladle: Perfect for serving the hot Pasta Fagioli 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 to skip the soaking and cooking process.

Quick boil pasta: Cook the ditalini pasta separately while preparing the soup base to speed up the process.

One-pot method: Use a single large pot for the entire recipe to minimize cleanup time.

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