Pasta Fagioli Recipe

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

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

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

Carrots: Adds a subtle sweetness and texture to the soup.

Celery: Contributes a slight bitterness and crunch, balancing the flavors.

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

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

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

Ditalini pasta: Small pasta that absorbs the flavors of the soup and adds texture.

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

Dried basil: Adds a sweet, aromatic flavor that enhances the overall taste.

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

Grated parmesan cheese: Adds a salty, umami finish when served.

When sautéing the onion, garlic, carrots, and celery in olive oil, make sure to cook them until they are just starting to caramelize. This will enhance the depth of flavor in your Pasta Fagioli and create a richer base for the soup.

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

• onion - Substitute with shallots: Shallots offer a milder, sweeter flavor that can enhance the dish.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor profile, though it is less intense.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet flavor.

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

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

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

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

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

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

• dried basil - Substitute with dried marjoram: Dried marjoram has a similar sweet, aromatic flavor.

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

• pepper - Substitute with white pepper: White pepper provides a milder heat and can blend more seamlessly.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper 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, consider using individual serving-sized containers.

• Label the containers 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 Fagioli within 3-4 days. This keeps the vegetables and pasta fresh and flavorful.

• For longer storage, place the airtight containers in the freezer. The Pasta Fagioli 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 vegetables and beans.

• Reheat the Pasta Fagioli 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.

• Before serving, taste and adjust the seasoning if necessary. Sometimes, stored soup may need a pinch of salt or a dash of pepper to refresh the flavors.

• Top with freshly grated parmesan cheese just before serving to enhance the taste and presentation.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a medium-sized pot.
  2. Add a splash of chicken broth or water to help rehydrate the ditalini pasta and vegetables.
  3. Heat over medium-low, stirring occasionally, until the soup is warmed through, about 5-7 minutes.
  4. Taste and adjust the seasoning with salt and pepper if needed.
  5. Serve hot, optionally topped with more grated parmesan cheese.

• Microwave Method:

  1. Transfer the Pasta Fagioli to a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to keep the pasta and beans from drying out.
  3. Cover the bowl with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until the soup is heated through.
  6. Taste and adjust seasoning if necessary, then serve hot with a sprinkle of grated parmesan cheese.

• Oven Method:

  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 maintain moisture.
  4. Cover the dish with aluminum foil to prevent the pasta from drying out.
  5. Bake for about 20-25 minutes, or until the soup is thoroughly heated.
  6. Remove from the oven, stir, and adjust seasoning if needed.
  7. Serve hot, garnished with grated parmesan cheese.

• Slow Cooker Method:

  1. Transfer the Pasta Fagioli to your slow cooker.
  2. Add a little chicken broth or water to ensure the pasta and vegetables stay moist.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, taste and adjust seasoning if necessary.
  5. Serve hot, with an optional topping of grated parmesan cheese.

• Large pot: Used to cook the soup and combine 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 all the 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.

• Measuring cups: Used to measure the chicken broth and ditalini pasta.

• Ladle: Perfect for serving the soup into bowls.

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

• Serving bowls: Used to serve the finished pasta fagioli.

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.

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

Quick-cook pasta: Use ditalini pasta which cooks quickly, reducing overall cooking time.

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