Pasta Fazool Recipe

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

Onion: Adds a sweet and savory depth to the dish when cooked until translucent.

Garlic: Provides a pungent and aromatic flavor that complements the other ingredients.

Diced tomatoes: These canned tomatoes form the base of the broth, adding a rich and tangy flavor.

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

Chicken broth: Serves as the liquid base for the soup, adding a savory depth of flavor.

Ditalini pasta: Small, tube-shaped pasta that cooks quickly and blends well with the other ingredients.

Dried oregano: Adds a warm, slightly bitter flavor that enhances the overall taste of the dish.

Dried basil: Provides a sweet and slightly peppery flavor that complements the tomatoes and beans.

Salt: Enhances the flavors of all the ingredients.

Pepper: Adds a mild heat and depth to the dish.

Parmesan cheese: Grated on top for a salty, nutty finish that enhances the overall flavor.

When sautéing the onion and garlic, make sure to cook them until the onion is translucent and the garlic is fragrant but not browned. This will ensure that the base flavors are well-developed without any bitterness. Additionally, when adding the diced tomatoes, consider using San Marzano tomatoes for a richer flavor. For the ditalini pasta, cook it separately until just shy of al dente, then add it to the soup to finish cooking. This prevents the pasta from becoming too soft and absorbing too much broth.

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and a high 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: Garlic powder can be used in place of fresh garlic, though it will have a slightly different texture and intensity.

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

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the dish without compromising the flavor.

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

• dried oregano - Substitute with dried thyme: Dried thyme has a slightly different flavor but can still complement the other herbs in the dish.

• dried basil - Substitute with dried parsley: Dried parsley can add a fresh, slightly peppery note to the dish.

• salt - Substitute with soy sauce: Soy sauce can add a savory depth of flavor and saltiness to the dish.

• parmesan cheese - Substitute with pecorino romano: Pecorino Romano has a similar texture and a slightly sharper flavor, making it a good alternative.

• Allow the Pasta Fazool to cool completely before storing. This prevents condensation, which can make the pasta soggy.
• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date to keep track of freshness. Pasta Fazool can be stored in the refrigerator for up to 4 days.
• For freezing, 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.
• If using freezer bags, lay them flat in the freezer to save space and ensure even freezing.
• When ready to eat, thaw the Pasta Fazool in the refrigerator overnight or use the defrost setting on your microwave.
• Reheat the soup on the stovetop over medium heat, stirring occasionally, until it reaches the desired temperature. You may need to add a bit of chicken broth or water to adjust the consistency.
• For best results, cook the ditalini pasta separately and add it to the reheated soup just before serving. This prevents the pasta from becoming too soft or mushy.
• Top with freshly grated parmesan cheese and a drizzle of olive oil before serving to enhance the flavors.

• 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 a fresh sprinkle of grated parmesan cheese.

• Microwave Method:

  1. Transfer the Pasta Fazool to a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to keep it moist.
  3. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on high for 1-2 minutes, stirring halfway through.
  5. Check if it's heated evenly; if not, continue microwaving in 30-second intervals.
  6. Once hot, let it sit for a minute before serving with grated parmesan cheese.

• 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 20 minutes, or until heated through.
  6. Stir halfway through the reheating process to ensure even heating.
  7. Serve hot, garnished with grated parmesan cheese.

• Slow Cooker Method:

  1. Transfer the Pasta Fazool to your slow cooker.
  2. Add a small amount of chicken broth or water.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once thoroughly heated, serve with a fresh sprinkle of grated parmesan cheese.

• Large pot: Used to cook the entire dish, including sautéing the onions and garlic, and simmering the tomatoes, beans, and broth.

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

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

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

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

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

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

• Colander: Used to drain and rinse the cannellini beans before adding them to the pot.

• Grater: For grating the parmesan cheese to be used as a topping when serving.

• Ladle: Useful for serving the 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 beans to cut down on soaking and cooking time.

Quick boil pasta: Cook the ditalini pasta separately while preparing the soup base to speed up the process.

One-pot method: Use a single large pot for the entire recipe to minimize cleanup time.

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