Pasta Fazool Recipe

Olive oil: Used for sautéing the onion and garlic to create a flavorful base.

Onion: Adds sweetness and depth to the dish.

Garlic: Provides a robust, aromatic flavor.

Diced tomatoes: Adds acidity and richness to the broth.

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

Cannellini beans: Adds creaminess and protein to the dish.

Ditalini pasta: A small, tube-shaped pasta that cooks quickly and evenly.

Dried oregano: Adds a hint of earthy, herbal flavor.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity.

Parmesan cheese: Used for topping, adding a salty, umami finish.

When sautéing the onion and garlic, ensure they are cooked until they are translucent and fragrant, but not browned. This will help develop a sweeter, more mellow flavor that forms the base of your Pasta Fazool. Additionally, when adding the ditalini pasta to the pot, stir occasionally to prevent it from sticking to the bottom. This will ensure an even cook and a perfect al dente texture.

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

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

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder per clove for a similar flavor.

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

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

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

• ditalini pasta - Substitute with elbow macaroni: Elbow macaroni has a similar size and shape.

• dried oregano - Substitute with dried thyme: Dried thyme offers a slightly different but complementary flavor.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• black pepper - Substitute with white pepper: White pepper provides a similar heat without the black specks.

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

• Allow the Pasta Fazool to cool to room temperature before storing. This prevents condensation, which can make the soup watery.

• Transfer the Pasta Fazool into airtight containers. For best results, use containers that are the right size to minimize the amount of air in the container.

• If you plan to consume the Pasta Fazool within 3-4 days, store it in the refrigerator. Make sure the containers are sealed tightly to maintain freshness.

• For longer storage, place the airtight containers in the freezer. Pasta Fazool can be frozen for up to 3 months without losing its flavor and texture.

• When ready to reheat, thaw the Pasta Fazool in the refrigerator overnight if frozen. This gradual thawing helps maintain the quality of the soup.

• Reheat the Pasta Fazool on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, add a splash of chicken broth or water to reach the desired consistency.

• For a quick reheating option, you can also use the microwave. Transfer the Pasta Fazool to a microwave-safe bowl, cover with a microwave-safe lid or plate, and heat in 1-minute intervals, stirring in between, until hot.

• Always taste and adjust the seasoning after reheating. Sometimes, the flavors can mellow out, so you might need to add a pinch of salt or black pepper.

• If you plan to freeze the Pasta Fazool before adding the ditalini pasta, you can cook the pasta separately when you’re ready to serve. This prevents the pasta from becoming mushy during storage.

• Label your containers with the date of storage to keep track of freshness. This is especially helpful for frozen Pasta Fazool to ensure you consume it within the optimal time frame.

• Stovetop Method:

  1. Pour the leftover Pasta Fazool into a saucepan.
  2. Add a splash of chicken broth or water to maintain the soup's consistency.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Taste and adjust seasoning if necessary.
  5. Serve hot, topped with freshly grated parmesan cheese.

• Microwave Method:

  1. Place the Pasta Fazool in a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to prevent drying out.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Heat on medium power for 1-2 minutes, stir, then continue heating in 30-second intervals until hot.
  5. Stir well and top with grated parmesan cheese before serving.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Pasta Fazool to an oven-safe dish.
  3. Cover with aluminum foil to retain moisture.
  4. Bake for about 20-25 minutes, or until heated through.
  5. Remove from the oven, stir, and sprinkle with parmesan cheese before serving.

• Slow Cooker Method:

  1. Place the Pasta Fazool in your slow cooker.
  2. Add a bit of chicken broth or water to keep it from drying out.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once hot, serve with a generous topping of grated parmesan cheese.

• Large pot: Used for cooking the entire dish, from sautéing the onions and garlic to simmering the pasta and beans.

• Wooden spoon: Ideal for stirring the ingredients as they cook, ensuring even heat distribution and preventing sticking.

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

• Cutting board: Provides a safe and stable surface for chopping the onion and mincing the garlic.

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

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

• Measuring spoons: Used to measure the olive oil, dried oregano, salt, and black pepper.

• Grater: Needed for grating the parmesan cheese to top the finished dish.

• Ladle: Useful for serving the hot pasta fazool 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 ones to skip the soaking and cooking process.

Quick boil pasta: Cook the ditalini pasta separately and add it to the soup just before serving to speed up the process.

One-pot method: Utilize a large pot to cook everything together, reducing the number of dishes to clean.

Pre-measure spices: Measure out the dried oregano, salt, and black pepper before starting to streamline the cooking process.