Pasta Fagioli Recipe

Olive oil: Used for sautéing the onion and garlic to build the base flavor of the soup.

Onion: Adds sweetness and depth to the soup when cooked until translucent.

Garlic: Provides a fragrant and savory note to the dish.

Vegetable broth: Forms the liquid base of the soup, adding a rich and savory flavor.

Diced tomatoes: Adds acidity and a slight sweetness, balancing the flavors.

Cannellini beans: These beans add protein and a creamy texture to the soup.

Pasta: The main carbohydrate component, making the soup hearty and filling.

Oregano: A dried herb that adds a warm, slightly bitter flavor.

Basil: Another dried herb that adds a sweet and aromatic note.

When adding the onion to the pot, make sure to cook it until it becomes translucent but not browned. This ensures that the onion releases its natural sweetness, which will enhance the overall flavor of the Pasta Fagioli. Additionally, when you add the garlic, be careful not to let it burn, as burnt garlic can impart a bitter taste to the dish. Stir frequently and keep an eye on the heat to maintain a gentle sizzle.

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

• onion - Substitute with shallots: Shallots have a milder taste and can add a subtle sweetness.

• garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor when fresh garlic is unavailable.

• vegetable broth - Substitute with chicken broth: Chicken broth can add a richer flavor, though it is not vegetarian.

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

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

• dried pasta - Substitute with whole wheat pasta: Whole wheat pasta adds more fiber and nutrients.

• dried oregano - Substitute with Italian seasoning: Italian seasoning includes oregano and other complementary herbs.

• dried basil - Substitute with fresh basil: Fresh basil can provide a more vibrant flavor, though you may need to use more.

• Allow the Pasta Fagioli to cool completely before storing. This prevents condensation, which can lead to soggy pasta and spoilage.
• Transfer the soup to airtight containers. For individual servings, use smaller containers to make reheating easier.
• Label the containers with the date. This helps you keep track of freshness and ensures you consume the soup within a safe timeframe.
• Store the containers in the refrigerator if you plan to consume the Pasta Fagioli within 3-4 days. This keeps the vegetables and pasta fresh and flavorful.
• For longer storage, place the airtight containers in the freezer. Pasta Fagioli can be frozen for up to 3 months without significant loss of quality.
• When ready to enjoy, thaw the soup in the refrigerator overnight if frozen. This gradual thawing helps maintain the texture of the beans and vegetables.
• Reheat the Pasta Fagioli on the stovetop over medium heat, stirring occasionally. Add a splash of vegetable broth or water if the soup has thickened too much.
• Alternatively, microwave individual servings in a microwave-safe bowl. Cover with a microwave-safe lid or plate to prevent splatters, and heat in 1-minute intervals, stirring in between.
• Adjust the seasoning after reheating. Sometimes, soups can lose a bit of their punch after being stored, so a pinch of salt or a dash of pepper might be needed.
• Garnish with fresh herbs like basil or parsley before serving to revive the fresh flavors and add a touch of brightness.

• Large pot: This is essential for cooking the entire dish, from sautéing the onions and garlic to simmering the broth and cooking the pasta.

• Wooden spoon: Perfect for stirring the ingredients as they cook, ensuring nothing sticks to the bottom of the pot.

• Chef's knife: Ideal for chopping the onion and mincing the garlic with precision.

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

• Measuring spoons: Necessary for accurately measuring the olive oil, oregano, and basil.

• Measuring cups: Used to measure the vegetable broth and dried pasta accurately.

• Can opener: Required to open the cans of diced tomatoes and cannellini beans.

• 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.

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: Use small dried pasta varieties that cook faster, like ditalini or elbow macaroni.

Simmer efficiently: Keep the vegetable broth and diced tomatoes at a steady simmer to ensure even cooking.

Season smartly: Measure out the dried oregano and dried basil beforehand to streamline seasoning.