Pasta Fazool Recipe

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

Onion: Adds a sweet and savory depth to the dish.

Garlic: Provides a pungent and aromatic flavor.

Diced tomatoes: Forms the tomato base of the soup, adding acidity and sweetness.

Chicken broth: Adds a rich, savory flavor and helps to cook the pasta.

Cannellini beans: Adds creaminess and protein to the dish.

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

Dried oregano: Adds a warm, aromatic flavor.

Dried basil: Adds a sweet, herbaceous note.

Salt: Enhances the overall flavor of the dish.

Pepper: Adds a bit of heat and depth.

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

When sautéing the onion and garlic, ensure the heat is not too high. Cooking them over medium heat allows the flavors to develop without burning, which can impart a bitter taste to the dish. Stir frequently and watch for the onion to become translucent and the garlic to become fragrant, indicating they are perfectly cooked.

• 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 offer a milder, slightly sweeter flavor compared to onions, which can add a subtle complexity to the dish.

• garlic - Substitute with garlic powder: Garlic powder can be used in place of fresh garlic, though it lacks the same depth of flavor. Use about ¼ teaspoon of garlic powder per clove of garlic.

• diced tomatoes - Substitute with crushed tomatoes: Crushed tomatoes can provide a similar texture and flavor, though they will be slightly more saucy.

• chicken broth - Substitute with vegetable broth: Vegetable broth is a good alternative for a vegetarian version of the dish, offering a different but still rich flavor.

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

• ditalini pasta - Substitute with small elbow macaroni: Small elbow macaroni has a similar size and shape, making it a good alternative for the pasta component.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note that can enhance the dish.

• dried basil - Substitute with dried parsley: Dried parsley provides a mild, slightly peppery flavor that can work well in place of basil.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though use sparingly to avoid overpowering the dish.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino Romano is a hard, salty cheese similar to Parmesan but with a slightly sharper flavor.

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

• Transfer the cooled soup into airtight containers. For individual servings, use smaller containers to make reheating easier.

• Label the containers with the date of preparation. This ensures you keep track of freshness and consume the Pasta Fazool within a safe timeframe.

• Store the containers in the refrigerator if you plan to consume the Pasta Fazool within 3-4 days. This keeps the ingredients fresh and flavorful.

• For longer storage, place the airtight containers in the freezer. Pasta Fazool can be frozen for up to 2-3 months without significant loss of quality.

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

• Reheat the Pasta Fazool on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if the soup has thickened too much during storage.

• Alternatively, you can reheat individual servings in the microwave. Use a microwave-safe bowl, cover loosely, and heat in 1-minute intervals, stirring in between, until hot.

• 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.

• Top with freshly grated parmesan cheese just before serving to enhance the taste and presentation of your reheated Pasta Fazool.

• Stovetop Method:

  1. Pour the leftover Pasta Fazool into a medium-sized saucepan.
  2. Add a splash of chicken broth or water to help rehydrate the ditalini pasta and prevent sticking.
  3. Heat over medium-low heat, stirring occasionally, until warmed through. This should take about 5-7 minutes.
  4. Taste and adjust seasoning if necessary. Serve hot, topped with freshly grated parmesan cheese.

• Microwave Method:

  1. Place the leftover Pasta Fazool in a microwave-safe bowl.
  2. Add a small amount of chicken broth or water to keep the pasta from drying out.
  3. Cover the bowl with a microwave-safe lid or a damp paper towel.
  4. Microwave on high for 1-2 minutes, stirring halfway through to ensure even heating.
  5. Check the temperature and microwave for an additional 30 seconds if needed. Serve hot with a sprinkle of parmesan cheese.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftover Pasta Fazool to an oven-safe dish.
  3. Add a bit of chicken broth or water to maintain moisture.
  4. Cover the dish with aluminum foil to prevent the pasta from drying out.
  5. Bake for about 15-20 minutes, or until heated through.
  6. Remove from the oven, stir, and serve hot with a generous topping of parmesan cheese.

• Slow Cooker Method:

  1. Place the leftover Pasta Fazool in your slow cooker.
  2. Add a small amount of chicken broth or water to keep it from drying out.
  3. Set the slow cooker to low and heat for 1-2 hours, stirring occasionally.
  4. Once heated through, serve hot with a sprinkle of freshly grated parmesan cheese.

• Large pot: Used to cook 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 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 the olive oil, oregano, and basil accurately.

• Measuring cup: Useful for measuring the chicken broth and ditalini pasta.

• Ladle: Perfect for serving the soup into bowls.

• Grater: Needed for grating the parmesan cheese to top the dish.

• Serving bowls: Used to serve the finished pasta fazool.

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 to cut down on preparation time.

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

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

Efficient cleanup: Use a single pot for cooking to minimize dishwashing time.