Pasta Fazool (Pasta e Fagioli)

Directions

Ingredients :

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

Salt and freshly ground black pepper to taste

¼ teaspoon crushed red pepper flakes

or to taste

¼ teaspoon dried oregano

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

Methods :

Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, about 5 minutes. Reduce heat to medium. Add diced celery and chopped onion. Cook until onions are translucent, 4 to 5 minutes. Add dry pasta. Cook and stir 2 minutes.

Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed.

Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes.

Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.