Ingredients
2
2 servings
- •1 tablespoon olive oil
- •12 ounces sweet bulk Italian sausage
- •1 stalk celery, diced
- •0.5 yellow onion, chopped
- •0.75 cup dry elbow macaroni
- •0.25 cup tomato paste
- •3 cups chicken broth, or more as needed, divided
- •0.25 teaspoon crushed red pepper flakes, or to taste
- •0.25 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
- •0.25 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste
Instructions
- Heat oil in a skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 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 for 2 minutes.
- Stir in tomato paste until evenly distributed, 2 to 3 minutes. Pour in 3 cups broth; increase heat to high and bring to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and let simmer, stirring often, for about 5 minutes. Add more broth if needed.
- Place chopped chard in a bowl. Cover with cold water and rinse leaves; any grit will fall to the bottom of the bowl. Transfer chard to a 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 tender, 4 to 5 minutes. Remove from heat and stir in grated cheese. Serve topped with additional grated cheese.
Nutritional Facts
Per 2 servings
- Calories: 888
- Carbohydrate: 77g
- Fat: 44g
- Fiber: 13g
- Protein: 44g
- Sugar: 10g
Related Recipes
Pasta e Fagioli (Pasta and Beans)
Poor Man's Pasta Fagioli
MeMe's Pasta Fagioli
Pasta e Fagioli
Andrea's Pasta Fagioli
Plant-Based Italian Sausage Pasta
Italian Sausage and Pasta Soup
Pasta e Fagioli a la Chez Ivano
Easy Pasta Fagioli
Easy Italian Sausage Spaghetti
Pasta e Fagioli I
