Pasta Fazool (Pasta e Fagioli)

Ingredients Needed

• 1 tablespoon olive oil

• 12 ounces sweet bulk Italian sausage

• 1 stalk celery, diced

• ½ yellow onion, chopped

• ¾ cup dry elbow macaroni

• ¼ cup tomato paste

• 3 cups chicken broth, or more as needed, divided

• ¼ teaspoon crushed red pepper flakes, or to taste

• ¼ teaspoon dried oregano

• Salt and freshly ground black pepper to taste

• 3 cups chopped Swiss chard

• 1 (15 ounce) can cannellini (white kidney) beans, drained

• ¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Instructions

Prepare all the ingredients.

Heat oil in a skillet over medium-high heat. Brown and crumble the sausage, stirring occasionally for about 5 minutes. Lower the heat to medium, then add diced celery and chopped onion. Cook for 4 to 5 minutes, or until the onions are soft and translucent. Stir in the dry pasta and cook for another 2 minutes.

Stir in the tomato paste and cook for 2 to 3 minutes until fully incorporated. Add 3 cups of broth, raise the heat to high, and bring it to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Lower the heat to medium and let it simmer, stirring frequently, for about 5 minutes. Add more broth if necessary.

Place the chopped chard into a bowl, cover it with cold water, and rinse the leaves to remove any dirt, which will settle at the bottom. Drain the chard briefly in a colander, then add it to the soup. Cook and stir until the leaves wilt, about 2 to 3 minutes.

Add the white beans and continue cooking, stirring occasionally, until the pasta is tender, about 4 to 5 minutes. Remove from heat and stir in the grated cheese. Serve with extra grated cheese on top.

Dig in and enjoy!

Nutritional Information (per serving)