Pasta Fagioli Recipe

Olive oil: Used for sautéing the onions and garlic, adding a rich flavor to the base of the soup.

Onion: Provides a sweet and savory foundation for the soup.

Garlic: Adds a pungent and aromatic flavor to the dish.

Chicken broth: Forms the liquid base of the soup, adding depth and richness.

Diced tomatoes: Contributes a tangy and slightly sweet flavor, along with a chunky texture.

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

Ditalini pasta: Small, tube-shaped pasta that cooks quickly and adds heartiness to the soup.

Dried oregano: Provides a warm, slightly bitter flavor that complements the other herbs.

Dried basil: Adds a sweet and slightly peppery flavor to the soup.

Salt and pepper: Essential for seasoning and enhancing the overall flavor.

Spinach: Adds a fresh, slightly earthy flavor and a boost of nutrients.

When adding the garlic to the pot, be careful not to let it brown too much. Garlic can become bitter if overcooked. Instead, aim for a light golden color to ensure it adds a sweet, aromatic flavor to your Pasta Fagioli.

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

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

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

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

• 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.

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

• dried oregano - Substitute with Italian seasoning: Italian seasoning contains oregano and other herbs that complement the dish.

• dried basil - Substitute with fresh basil: Fresh basil can be used, but use three times the amount of dried basil for a similar flavor.

• salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with additional umami.

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

• fresh spinach - Substitute with kale: Kale is a hearty green that can withstand cooking and provides a similar texture.

• Allow the Pasta Fagioli to cool to room temperature before storing. This helps prevent condensation, which can make the soup watery and less flavorful.

• Transfer the cooled soup into airtight containers. For easy portioning, consider using smaller containers that hold individual servings.

• If you plan to consume the Pasta Fagioli within 3-4 days, store the containers in the refrigerator. Make sure to label them with the date to keep track of freshness.

• 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 frozen soup in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the ingredients.

• Reheat the Pasta Fagioli 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, use the microwave. Transfer the soup to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• If you find the pasta has absorbed too much liquid during storage, you can cook a small batch of ditalini pasta separately and add it to the reheated soup.

• To maintain the vibrant green color and fresh taste of the spinach, consider adding fresh chopped spinach during reheating instead of storing it with the soup. This ensures the spinach remains crisp and flavorful.

• Stovetop Method:

  1. Pour the leftover Pasta Fagioli into a saucepan.
  2. Add a splash of chicken broth or water to loosen the soup.
  3. Heat over medium-low, stirring occasionally, until pasta and beans are heated 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 with a small vent.
  3. Heat on high for 2-3 minutes, stirring halfway through.
  4. Ensure it is heated evenly and adjust seasoning if necessary.

• 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 prevent drying out.
  4. Bake for 20-25 minutes, or until thoroughly heated.

• Slow Cooker Method:

  1. Place the Pasta Fagioli in the slow cooker.
  2. Add a bit of chicken broth or water to maintain the soup's consistency.
  3. Set to low and heat for 1-2 hours, stirring occasionally.
  4. Check for seasoning and adjust if needed.

• 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. Adjust seasoning with salt and pepper if necessary.

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

• 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 stable surface for chopping the onion and mincing the garlic.

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

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

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

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

• Ladle: Useful for serving the finished pasta fagioli into bowls.

Prep ingredients ahead: Chop the onion and garlic in advance and store them in airtight containers.

Use canned beans: Opt for canned cannellini beans to save time on soaking and cooking.

Quick-cooking pasta: Choose ditalini pasta or any small pasta that cooks quickly.

Pre-washed spinach: Buy pre-washed and pre-chopped spinach to skip washing and chopping.

One-pot cooking: Use a single large pot to minimize cleanup time.