Pasta Fagioli Recipe

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

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

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

Carrots: Adds sweetness and texture to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Diced tomatoes: Adds acidity and richness to the broth.

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

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

Red kidney beans: Adds color, protein, and a slightly firmer texture.

Dried oregano: Provides a warm, aromatic flavor.

Dried basil: Adds a sweet, herbal note to the soup.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a mild heat and depth of flavor.

Ditalini pasta: Small, tube-shaped pasta that is traditional for this soup.

Parmesan cheese: Grated on top for a salty, umami finish.

When sautéing the onion, garlic, carrots, and celery, ensure you cut them into uniform sizes. This promotes even cooking and enhances the overall texture of the soup. Additionally, deglaze the pot with a splash of chicken broth after the vegetables are tender to lift any caramelized bits from the bottom, adding depth to the flavor.

• 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 be used in the same quantity as onions.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder for each clove of garlic to maintain the garlic flavor.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness when cooked.

• celery - Substitute with fennel: Fennel has a slightly different flavor but provides a similar crunch and texture.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes will provide a similar tomato base but with a smoother texture.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version and has a similar flavor profile.

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

• red kidney beans - Substitute with black beans: Black beans have a similar texture and can add a slightly different but complementary flavor.

• dried oregano - Substitute with dried thyme: Thyme has a slightly different flavor but works well in Italian dishes.

• dried basil - Substitute with dried parsley: Parsley provides a fresh, mild flavor that complements the other ingredients.

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

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.

• ditalini pasta - Substitute with small elbow macaroni: Small elbow macaroni has a similar size and texture, making it a good alternative.

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

• Allow the Pasta Fagioli to cool completely before storing. This helps prevent condensation, which can make the soup watery.

• Transfer the soup to an airtight container. For best results, use containers that are specifically designed for storing soups and stews.

• If you plan to consume the Pasta Fagioli within 3-4 days, store it in the refrigerator. Ensure the container is sealed tightly to maintain freshness.

• For longer storage, Pasta Fagioli can be frozen. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top of the container or bag to allow for expansion as the soup freezes.

• Label the containers with the date of storage. This will help you keep track of how long the Pasta Fagioli has been stored.

• When ready to reheat, thaw frozen Pasta Fagioli in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the soup.

• Reheat the soup on the stovetop over medium heat, stirring occasionally. You may need to add a splash of chicken broth or water to thin it out, as the pasta can absorb some of the liquid during storage.

• If reheating in the microwave, transfer the desired amount to a microwave-safe bowl. Cover loosely and heat in 1-2 minute intervals, stirring in between, until heated through.

• For best results, avoid freezing Pasta Fagioli with the pasta already mixed in. Instead, cook the pasta separately and add it to the soup when reheating. This prevents the pasta from becoming mushy.

• Always check the soup for any signs of spoilage before consuming, especially if it has been stored for an extended period. If it smells off or has an unusual appearance, it's best to discard it.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of chicken broth or water to help rehydrate the pasta.
  3. Heat over medium heat, stirring occasionally, until the soup is warmed through.
  4. Adjust seasoning if needed and serve hot, topped with fresh parmesan cheese.

• Microwave Method:

  1. Place the leftover Pasta Fagioli in a microwave-safe bowl.
  2. Add a bit of chicken broth or water to prevent the pasta from drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap with a small vent.
  4. Heat on high for 1-2 minutes, then stir.
  5. Continue heating in 30-second intervals until the soup is hot.
  6. Top with freshly grated parmesan cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover Pasta Fagioli to an oven-safe dish.
  3. Add a small amount of chicken broth or water to keep the pasta moist.
  4. Cover the dish with aluminum foil.
  5. Bake for about 20-25 minutes, or until the soup is heated through.
  6. Stir well and serve with a sprinkle of parmesan cheese on top.

• Slow Cooker Method:

  1. Place the leftover Pasta Fagioli in your slow cooker.
  2. Add a bit of chicken broth or water to maintain the soup's consistency.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated, serve with a generous topping of parmesan cheese.

• Large pot: Used for cooking the vegetables and simmering the soup.

• 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 vegetables.

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

• Measuring spoons: Used for measuring the olive oil, oregano, basil, salt, and pepper.

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

• Grater: Needed for grating the parmesan cheese for serving.

• Ladle: Perfect for serving the soup into bowls.

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 and red kidney beans to skip soaking and cooking.

Pre-measure spices: Measure out the oregano, basil, salt, and pepper ahead of time.

Quick-cook pasta: Cook the ditalini pasta separately and add it to the soup just before serving.

Batch cooking: Make a large batch and freeze portions for quick meals later.