Pasta Fagioli Recipe

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

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

Garlic: Adds a pungent and aromatic flavor to the dish.

Carrots: Contributes a subtle sweetness and vibrant color.

Celery: Adds a crunchy texture and a slightly peppery taste.

Diced tomatoes: Brings a tangy and juicy element to the soup.

Cannellini beans: Offers a creamy texture and protein boost.

Chicken broth: Forms the flavorful base of the soup.

Ditalini pasta: Small pasta that cooks quickly and absorbs the flavors of the soup.

Dried oregano: Adds a warm, earthy flavor.

Dried basil: Infuses the soup with a sweet, herbal note.

Salt and pepper: Essential for seasoning and enhancing all the flavors.

Fresh spinach: Optional, but adds a fresh, green element.

Grated parmesan cheese: Perfect for serving, adding a salty and nutty finish.

When sautéing the onion, garlic, carrots, and celery, make sure to cook them until they are just tender but not browned. This will ensure that the vegetables release their flavors into the soup without adding any bitterness. Additionally, when adding the ditalini pasta, keep an eye on the cooking time to prevent it from becoming too soft. If you plan to store leftovers, consider cooking the pasta separately and adding it to each serving to maintain its texture.

• 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 flavor and can add a subtle sweetness to the dish.

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and a slightly sweet, nutty flavor that complements the soup.

• celery - Substitute with fennel: Fennel has a similar crunch and adds a slight anise flavor, which can enhance the overall taste.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar tomato flavor and consistency, though they are less chunky.

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

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

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

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different flavor but can still provide a nice herbal note.

• dried basil - Substitute with dried parsley: Dried parsley offers a mild flavor that can complement the other herbs in the dish.

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

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to maintain the peppery taste.

• fresh spinach - Substitute with kale: Kale has a similar texture and can add a slightly different but still pleasant flavor.

• 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 completely before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the soup to airtight containers. For individual servings, use smaller containers to make reheating easier.

• Store in the refrigerator for up to 3-4 days. The flavors will meld together beautifully, making it even tastier the next day.

• If you plan to freeze the Pasta Fagioli, consider cooking the ditalini pasta separately and adding it when reheating. This prevents the pasta from becoming mushy.

• To freeze, pour the cooled soup into freezer-safe containers or heavy-duty freezer bags. Leave some space at the top to allow for expansion.

• Label the containers with the date and contents. This helps you keep track of how long the soup has been stored.

• Freeze for up to 2-3 months. For best quality, consume within this time frame.

• When ready to eat, thaw the soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally, until hot.

• If the soup is too thick after reheating, add a splash of chicken broth or water to reach the desired consistency.

• Garnish with freshly grated parmesan cheese and a sprinkle of fresh spinach if desired, just before serving.

• 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 with salt and pepper if needed.

• Microwave Method:

  1. Transfer the Pasta Fagioli to a microwave-safe bowl.
  2. Cover the bowl with a microwave-safe lid or plastic wrap, leaving 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 or water if the soup is 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 the dish with aluminum foil to prevent drying out.
  4. Heat in the oven for about 20-25 minutes, or until hot.
  5. Stir halfway through and add a bit of chicken broth or water if needed.

• Slow Cooker Method:

  1. Transfer the Pasta Fagioli to your slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. Add a splash of chicken broth or water if the soup thickens too much.

• Large pot: Used to cook the pasta fagioli, allowing enough space for all the ingredients to simmer together.

• Olive oil: Essential for sautéing the vegetables, adding flavor and preventing them from sticking to the pot.

• Chopping board: Provides a safe and clean surface for chopping the onion, garlic, carrots, and celery.

• Chef's knife: Ideal for chopping and dicing the vegetables efficiently and safely.

• Wooden spoon: Perfect for stirring the ingredients as they cook, ensuring even cooking and preventing burning.

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

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

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

• Colander: Useful for draining and rinsing the cannellini beans before adding them to the pot.

• Ladle: Handy for serving the hot pasta fagioli into bowls.

• Grater: Used to grate the parmesan cheese for serving on top of the pasta fagioli.

Prep ingredients in advance: Chop the onion, garlic, carrots, and celery the night before to save time.

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

Quick-cook pasta: Choose ditalini pasta or another small pasta that cooks quickly.

Pre-measure spices: Measure out the dried oregano and dried basil ahead of time.

One-pot cooking: Use a large pot to cook everything together, minimizing cleanup time.

Ready-to-use broth: Use store-bought chicken broth to save the time of making your own.