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 flavor.

Carrots: Adds sweetness and color to the soup.

Celery: Contributes a subtle, earthy flavor and crunch.

Diced tomatoes: Adds a tangy and slightly sweet flavor to the broth.

Cannellini beans: Adds creaminess and protein to the soup.

Vegetable broth: Forms the base of the soup, adding depth and flavor.

Ditalini pasta: Small tube-shaped pasta that cooks quickly and is perfect for soups.

Dried oregano: Adds a warm, aromatic flavor.

Dried basil: Contributes a sweet, herbal note.

When sautéing the onion, garlic, carrots, and celery, make sure to cook them until they are just tender but not browned. This will help to build a flavorful base for your Pasta Fagioli without adding any bitterness. Use a wooden spoon to stir frequently and ensure even cooking.

• Olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a high smoke point, making it a great 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: If fresh garlic is unavailable, garlic powder can provide a similar flavor, though it is less pungent.

• Carrots - Substitute with parsnips: Parsnips have a slightly sweet and nutty flavor, which can complement the other ingredients well.

• Celery - Substitute with fennel: Fennel has a similar crunchy texture and a slightly anise-like flavor that can add depth to the dish.

• Diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they may make the soup slightly thicker.

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

• Vegetable broth - Substitute with mushroom broth: Mushroom broth can add a rich, umami flavor to the soup, enhancing its depth.

• Ditalini pasta - Substitute with orzo: Orzo has a similar small, pasta shape and can absorb the flavors of the soup well.

• Dried oregano - Substitute with dried thyme: Dried thyme has a slightly different but complementary flavor that can add an earthy note to the dish.

• Dried basil - Substitute with dried parsley: Dried parsley can add a fresh, slightly peppery flavor that works well in soups.

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

• Transfer the Pasta Fagioli to an airtight container. For best results, use a container that is appropriately sized for the amount of soup you have. This minimizes the amount of air in the container, which can affect the flavor and texture.

• If you plan to store the Pasta Fagioli in the refrigerator, it will keep well for up to 4-5 days. Make sure to label the container with the date so you can keep track of its freshness.

• For longer storage, consider freezing the Pasta Fagioli. Portion the soup into 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.

• If using freezer bags, lay them flat in the freezer until they are solid. This makes them easier to stack and saves space.

• When you’re ready to enjoy the Pasta Fagioli again, thaw it in the refrigerator overnight. This slow thawing process helps maintain the soup's texture and flavor.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, you can add a splash of vegetable broth or water to reach your desired consistency.

• Avoid reheating the Pasta Fagioli multiple times, as this can degrade the quality of the vegetables and pasta. Instead, reheat only the portion you plan to consume.

• Garnish with fresh parsley just before serving to add a burst of flavor and a touch of color.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of vegetable broth or water to prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through.
  4. Adjust seasoning with salt and pepper if needed.

• Microwave Method:

  1. Place the Pasta Fagioli in a microwave-safe bowl.
  2. Cover 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 until hot, stirring in between.
  5. Let it sit for a minute before serving to allow the heat to distribute evenly.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the Pasta Fagioli 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. Stir halfway through the reheating process for even warming.

• Slow Cooker Method:

  1. Pour the Pasta Fagioli into the slow cooker.
  2. Set the slow cooker to low heat.
  3. Heat for 1-2 hours, stirring occasionally.
  4. This method is great for maintaining the soup's texture and flavor.

• Double Boiler Method:

  1. Fill the bottom pot of a double boiler with water and bring to a simmer.
  2. Place the Pasta Fagioli in the top pot.
  3. Stir occasionally until the soup is heated through.
  4. This gentle method helps prevent overcooking the vegetables and pasta.

• Large pot: Used to cook the entire dish, including sautéing the vegetables and boiling the pasta.

• Wooden spoon: Ideal for stirring the vegetables and pasta without scratching the pot.

• Chef's knife: Essential for chopping the onion, garlic, carrots, and celery.

• Cutting board: Provides a safe surface for chopping all the vegetables.

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

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

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

• Colander: Handy for draining and rinsing the cannellini beans.

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

• Garlic press: Convenient for mincing the garlic cloves quickly and efficiently.

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

Use canned beans: Opt for canned cannellini beans instead of dried to skip soaking and cooking time.

Pre-measure spices: Measure out oregano and basil in advance to streamline cooking.

Quick-cook pasta: Use ditalini pasta which cooks faster than larger pasta shapes.

One-pot method: Cook everything in one pot to reduce cleanup time.