Pasta Fagioli Recipe

Olive oil: A staple in Italian cooking, used for sautéing and adding richness to the soup.

Onion: Adds a sweet and savory base flavor when cooked until translucent.

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

Diced tomatoes: Brings a fresh and slightly tangy flavor to the soup.

Chicken broth: Forms the base of the soup, adding a savory and rich taste.

Cannellini beans: Creamy white beans that add texture and protein to the soup.

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

Dried oregano: An herb that adds a warm and slightly bitter flavor.

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

Salt and pepper: Essential seasonings to enhance all the flavors.

Grated parmesan cheese: Adds a salty and nutty finish when served on top.

When sautéing the onion and garlic, make sure to cook them slowly over medium heat to develop their natural sweetness and avoid burning. This will create a rich, flavorful base for your Pasta Fagioli. Additionally, when adding the diced tomatoes and chicken broth, scrape the bottom of the pot to deglaze and incorporate any caramelized bits, enhancing the overall depth of flavor in the soup.

• 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 offer a milder and slightly sweeter flavor, which can add a different but pleasant taste to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh, pungent flavor of minced garlic. Use ¼ teaspoon of garlic powder per clove.

• 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 great vegetarian alternative that will still add depth and flavor to the soup.

• 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 elbow macaroni: Elbow macaroni has a similar size and shape, which will work well in the soup.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note that can enhance the flavor profile of the dish.

• dried basil - Substitute with dried parsley: Dried parsley provides a fresh, slightly peppery flavor that can substitute for the aromatic quality of basil.

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

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor, making it a good alternative for garnishing.

• Allow the Pasta Fagioli to cool completely before storing. This prevents condensation, which can make the soup watery.
• Transfer the cooled soup to airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date to keep track of freshness. Pasta Fagioli can be stored in the refrigerator for up to 3-4 days.
• For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months.
• When ready to enjoy, 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.
• Avoid reheating the soup in the microwave if possible, as it can cause the pasta to become mushy. If you must use a microwave, reheat in short intervals and stir frequently.
• For best results, cook the ditalini pasta separately and add it to the soup just before serving. This prevents the pasta from becoming overly soft during storage.

• For stovetop reheating, place the leftover pasta fagioli in a saucepan. Add a splash of chicken broth or water to help loosen the pasta and beans. Heat over medium-low, stirring occasionally, until warmed through.
• To reheat in the microwave, transfer the pasta fagioli to a microwave-safe bowl. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power in 1-minute intervals, stirring in between, until hot.
• If you prefer using an oven, preheat it to 350°F (175°C). Transfer the pasta fagioli to an oven-safe dish, cover with foil, and bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.
• For a quick reheat, use a double boiler. Place the pasta fagioli in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the soup is hot.
• If you have an instant pot, use the sauté function. Add the pasta fagioli to the pot and stir frequently until it reaches the desired temperature. Add a bit of chicken broth if needed to adjust the consistency.

• Large pot: A large pot is essential for cooking the soup and ensuring all ingredients are well combined and cooked evenly.

• Wooden spoon: A wooden spoon is useful for stirring the ingredients without scratching the pot.

• Chef's knife: A chef's knife is needed for chopping the onion and mincing the garlic.

• Cutting board: A cutting board provides a safe surface for chopping the onion and mincing the garlic.

• Measuring spoons: Measuring spoons are used to measure the olive oil, dried oregano, and dried basil accurately.

• Measuring cups: Measuring cups are necessary for measuring the diced tomatoes, chicken broth, and ditalini pasta.

• Can opener: A can opener is needed to open the can of cannellini beans.

• Colander: A colander is used to drain and rinse the cannellini beans.

• Grater: A grater is required for grating the parmesan cheese for serving.

• Ladle: A ladle is useful for serving the soup 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 cooking time.

Quick boil pasta: Cook the ditalini pasta separately and add it to the soup at the end to speed up the process.

Batch cooking: Make a larger batch of Pasta Fagioli and freeze portions for quick meals later.

Pre-measured spices: Measure out the dried oregano and dried basil before starting to streamline the cooking process.