Pasta Fagioli Recipe

Olive oil: Used to sauté the vegetables and add a rich, smooth flavor.

Onion: Adds sweetness and depth to the soup.

Garlic: Gives a fragrant and savory taste.

Carrots: Bring a natural sweetness and texture.

Celery: Adds a mild, slightly peppery crunch.

Diced tomatoes: Provide acidity and a fresh tomato flavor.

Cannellini beans: Creamy white beans that make the soup hearty and filling.

Chicken broth: The base liquid that carries all the flavors.

Ditalini pasta: Small pasta that cooks quickly and fits perfectly in the soup.

Salt and pepper: Essential seasonings to balance and enhance flavors.

Dried oregano: Adds a warm, slightly bitter herbal note.

Dried basil: Brings a sweet and aromatic touch.

Grated parmesan cheese: Sprinkled on top for a salty, cheesy finish.

One of the most helpful tricks in this Pasta Fagioli recipe is knowing how to cook the pasta just right so it’s not mushy or too hard. The recipe says to cook the pasta until al dente, which means it should be tender but still have a little bite to it. Here’s a simple way to get that perfect texture:

1. When you add the pasta to the boiling soup, stir it gently right away. This stops the pieces from sticking together.
2. Keep the soup at a gentle boil, not too wild, so the pasta cooks evenly.
3. Start checking the pasta a minute or two before the package says it should be done. Just take a piece out and taste it.
4. When it feels soft but still a bit firm in the center, it’s ready! If you wait too long, it can get mushy and lose that nice texture.

Getting the pasta texture right makes the whole dish taste better because it adds a little chewiness that balances the soft beans and veggies. If the pasta is overcooked, the soup can turn thick and gloopy, which isn’t as fun to eat.

I remember the first time I made this soup, I left the pasta in too long because I was distracted, and it got super soft. It was still tasty, but the texture wasn’t quite right. Now, I always set a timer and taste the pasta early. Also, if you want to save time, you can use smaller shapes like ditalini because they cook faster and fit perfectly in the soup. Just keep an eye on them so they don’t get too soft!

• olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties, making it a suitable alternative for sautéing.

• onion - Substitute with shallots: Shallots offer a milder flavor and can be used in the same quantity to provide a similar aromatic base.

• garlic - Substitute with garlic powder: Use ⅛ teaspoon of garlic powder per clove to maintain the garlic flavor when fresh garlic is unavailable.

• carrots - Substitute with parsnips: Parsnips have a similar texture and sweetness, making them a good alternative in soups and stews.

• celery - Substitute with fennel: Fennel provides a similar crunch and a slightly anise-like flavor that can add depth to the dish.

• diced tomatoes - Substitute with tomato sauce: Tomato sauce can be used to provide a similar tomato base, though it will be smoother in texture.

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

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used to maintain a similar depth of flavor while keeping the dish vegetarian.

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

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also add a darker color to the dish.

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

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

• dried basil - Substitute with dried marjoram: Dried marjoram has a similar sweet and aromatic profile, making it a good alternative.

• grated parmesan cheese - Substitute with nutritional yeast: Nutritional yeast provides a cheesy flavor and is a good vegan alternative to parmesan cheese.

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

• Transfer the soup into airtight containers. For easy portioning, consider using individual serving-sized containers.

• Store the containers in the refrigerator if you plan to enjoy the soup within 3 to 4 days. This keeps the flavors fresh and the vegetables crisp.

• For longer storage, place the airtight containers in the freezer. The Pasta Fagioli can be frozen for up to 3 months without losing its delightful taste and texture.

• When ready to enjoy, thaw the frozen soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the vegetables and pasta.

• Reheat the soup gently on the stovetop over medium heat, stirring occasionally. Add a splash of chicken broth or water if it seems too thick.

• For a quick fix, you can also reheat in the microwave. Use a microwave-safe bowl, cover it loosely, and heat in short intervals, stirring in between.

• Before serving, taste and adjust the seasoning with a pinch of salt or pepper if needed. Finish with a sprinkle of freshly grated parmesan cheese to elevate the flavors.

• Gently heat on the stovetop: Place your leftover pasta fagioli in a saucepan over low to medium heat. Add a splash of chicken broth or water to loosen it up, as the pasta may have absorbed some liquid. Stir occasionally until it's heated through, ensuring the beans and vegetables are warmed evenly.

• Microwave with care: Transfer the pasta fagioli to a microwave-safe bowl. Cover it with a microwave-safe lid or a damp paper towel to retain moisture. Heat in 1-minute intervals, stirring in between, until the soup is hot. Add a bit of chicken broth if it seems too thick.

• Oven-baked warmth: Preheat your oven to 350°F (175°C). Place the pasta fagioli in an oven-safe dish, cover it with foil to prevent drying out, and bake for about 15-20 minutes. This method is great for reheating larger portions.

• Slow cooker revival: If you have time, use a slow cooker to gently reheat your pasta fagioli. Set it on low and let it warm up gradually over a couple of hours. This method helps meld the flavors even more, making it taste freshly cooked.

• Double boiler technique: For a more delicate approach, use a double boiler. Place the pasta fagioli in a heatproof bowl over a pot of simmering water. Stir occasionally until it's heated through, ensuring a gentle and even reheating process.

• Large pot: Used for cooking the soup, allowing enough space for all ingredients to be combined and simmered.

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

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

• Cutting board: Provides a stable surface for safely chopping and dicing vegetables.

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

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

• Measuring cup: Useful for measuring the chicken broth and ensuring the correct amount is added.

• Colander: Handy for draining and rinsing the cannellini beans before adding them to the soup.

• Ladle: Perfect for serving the soup into bowls once it's ready.

• Grater: Used to grate the parmesan cheese for serving.

Prep ingredients ahead: Chop onion, garlic, carrots, and celery in advance and store them in airtight containers.

Use canned goods: Opt for canned diced tomatoes and cannellini beans to save time on prep and cooking.

Batch cook: Make a larger batch of Pasta Fagioli and freeze portions for quick meals later.

Quick boil pasta: Cook ditalini pasta separately and add it to the soup just before serving to save time.

Instant flavor boost: Use pre-mixed Italian seasoning instead of measuring individual herbs.