Pasta Fazool Recipe

Olive oil: Used as the base for sautéing the vegetables, adding a rich flavor to the dish.

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

Garlic: Adds a pungent, aromatic flavor that enhances the overall taste.

Carrots: Adds a slight sweetness and a bit of crunch to the soup.

Celery: Contributes a subtle, earthy flavor and a bit of texture.

Diced tomatoes: Adds acidity and a rich tomato flavor to the broth.

Chicken broth: Forms the base of the soup, providing a savory depth of flavor.

Cannellini beans: Adds creaminess and protein, making the dish more filling.

Ditalini pasta: Small, tube-shaped pasta that is perfect for soups and stews.

Dried oregano: Adds a warm, aromatic flavor to the dish.

Dried basil: Provides a sweet, herbal note that complements the tomatoes.

Salt and pepper: Essential for seasoning and enhancing all the flavors.

Grated parmesan cheese: Adds a salty, umami finish when served.

When sautéing the onion and garlic in olive oil, make sure to cook them until they are translucent and fragrant, but not browned. This will ensure that the flavors are well-developed without becoming bitter. Additionally, when adding the pasta to the soup, stir occasionally to prevent it from sticking to the bottom of the pot. This will help the ditalini cook evenly and absorb the flavors of the broth.

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

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

• garlic - Substitute with garlic powder: Use ¼ teaspoon of garlic powder for each clove of garlic for a similar flavor.

• diced carrots - Substitute with parsnips: Parsnips offer a slightly sweeter and earthy flavor.

• diced celery - Substitute with fennel: Fennel adds a slight anise flavor and similar texture.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes provide a similar consistency 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 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 dried thyme: Dried thyme offers a slightly different but complementary flavor.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild and fresh flavor.

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

• pepper - Substitute with white pepper: White pepper provides a similar heat without altering the color of the dish.

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

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

• Transfer the cooled Pasta Fazool into airtight containers. For easy portion control, consider using individual serving-sized containers.

• Label the containers with the date of preparation. This will help you keep track of freshness and ensure you consume it within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the Pasta Fazool within 3-4 days. The flavors will meld together beautifully, making it even tastier.

• For longer storage, place the airtight containers in the freezer. The Pasta Fazool can be frozen for up to 3 months without significant loss of quality.

• When ready to enjoy, thaw the Pasta Fazool in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the soup.

• Reheat the Pasta Fazool gently 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 Pasta Fazool to a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until heated through.

• Before serving, taste and adjust the seasoning if necessary. Sometimes, a pinch of salt or a dash of pepper can revive the flavors after storage.

• Garnish with freshly grated parmesan cheese just before serving to add a burst of flavor and a touch of elegance to your reheated Pasta Fazool.

• For stovetop reheating, place the leftover Pasta Fazool in a saucepan. Add a splash of chicken broth or water to prevent it from drying out. Heat over medium-low, stirring occasionally, until warmed through.
• To reheat in the microwave, transfer the Pasta Fazool to a microwave-safe bowl. Cover with a microwave-safe lid or plastic wrap with a small vent. Heat on medium power in 1-minute intervals, stirring in between, until hot.
• For oven reheating, preheat your oven to 350°F (175°C). Place the Pasta Fazool in an oven-safe dish and cover with foil. Bake for about 20 minutes or until heated through. Stir halfway to ensure even heating.
• If you have an instant pot or pressure cooker, use the sauté function. Add a bit of chicken broth or water and stir occasionally until the Pasta Fazool is hot.
• For a quick reheat, use a double boiler. Place the Pasta Fazool in the top part of the double boiler and simmer water in the bottom part. Stir occasionally until the soup is heated through.

• Large pot: Used to cook the entire dish, allowing enough space for all ingredients to be combined and simmered.

• Wooden spoon: Ideal for stirring the ingredients without scratching the pot.

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

• Cutting board: Provides a safe and clean surface for chopping vegetables.

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

• Measuring cups: Used to measure out the olive oil, diced tomatoes, and chicken broth accurately.

• Measuring spoons: Necessary for measuring the dried oregano and basil.

• Colander: Used to drain and rinse the cannellini beans.

• Grater: Required for grating the parmesan cheese for serving.

• Ladle: Useful for serving the soup into bowls.

Pre-chop vegetables: Chop onions, garlic, carrots, and celery in advance and store in the fridge.

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

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

Batch cook: Make a larger batch and freeze portions for quick future meals.

Pre-measure spices: Measure out oregano and basil ahead of time to streamline cooking.