Pasta Fazool Recipe

Olive oil: Used as the base for sautéing the onion and garlic, adding a rich flavor to the dish.

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

Garlic: Adds a pungent and aromatic flavor that enhances the overall taste.

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

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

Cannellini beans: These white beans add a creamy texture and are a great source of protein and fiber.

Ditalini pasta: Small, tube-shaped pasta that is perfect for soups, adding a chewy texture.

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

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

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

Parmesan cheese: Grated on top for a salty, nutty finish that complements the soup perfectly.

When sautéing the onion and garlic, ensure they are cooked slowly over medium heat to develop their natural sweetness and avoid burning. This will create a flavorful base for the chicken broth and diced tomatoes.

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

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter flavor.

• garlic - Substitute with garlic powder: Garlic powder can be used in a pinch, though fresh garlic is preferred for its robust flavor.

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

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

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

• ditalini pasta - Substitute with elbow macaroni: Elbow macaroni is a similar small pasta shape that works well in soups.

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

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, fresh flavor.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth, but use sparingly to avoid overpowering the dish.

• pepper - Substitute with white pepper: White pepper has a slightly different flavor but can be used similarly.

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

• 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 portioning, consider using individual serving-sized containers.
• Store the containers in the refrigerator. The Pasta Fazool will keep well for up to 3-4 days.
• If you plan to freeze the Pasta Fazool, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container as the soup will expand when frozen.
• Label the containers with the date to keep track of freshness.
• For best results, consume frozen Pasta Fazool within 2-3 months.
• When ready to enjoy, thaw the soup in the refrigerator overnight.
• Reheat the Pasta Fazool on the stove over medium heat, stirring occasionally until heated through. You may need to add a splash of chicken broth or water to adjust the consistency.
• If reheating from frozen, you can also use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-2 minute intervals, stirring in between, until hot.
• Top with freshly grated parmesan cheese before serving to enhance the flavor.

• Stovetop Method:

  1. Place the leftover Pasta Fazool in a saucepan.
  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.
  5. Serve hot, topped with fresh grated parmesan cheese.

• Microwave Method:

  1. Transfer the Pasta Fazool to a microwave-safe dish.
  2. Add a small amount of chicken broth or water to keep it moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 1-2 minutes, then stir.
  5. Continue microwaving in 30-second intervals, stirring in between, until heated through.
  6. Top with grated parmesan cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the Pasta Fazool in an oven-safe dish.
  3. Add a bit of chicken broth or water to maintain moisture.
  4. Cover the dish with aluminum foil.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Remove the foil and sprinkle with grated parmesan cheese before serving.

• Large pot: Used to cook the entire dish, ensuring even heat distribution and enough space for all ingredients.

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

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

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

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

• Measuring cups: Necessary for measuring the chicken broth and ditalini pasta.

• Can opener: Required to open the cans of diced tomatoes and cannellini beans.

• Colander: Used to drain and rinse the cannellini beans.

• Ladle: Perfect for serving the soup into bowls.

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

Prep ingredients ahead: Chop the onion and 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 pasta: Cook the ditalini pasta separately and add it to the soup at the end to speed up the process.

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

Batch cook: Make a larger batch and freeze portions for quick meals later.