Pasta Fazool (Pasta e Fagioli)

Pasta fazool is classic Italian American comfort food. This recipe works with any sausage, but I like the fennel and anise flavors of sweet Italian sausage with the beans. A hearty soup that's fast and easy to put together.

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 888 Calories

Ingredients

• 1 tablespoon olive oil
• 1 stalk celery, diced
• salt and freshly ground black pepper to taste
• ½ yellow onion, chopped
• ¼ teaspoon dried oregano
• ¼ cup tomato paste
• ¼ teaspoon crushed red pepper flakes, or to taste
• 12 ounces sweet bulk Italian sausage
• ¾ cup dry elbow macaroni
• 3 cups chicken broth, or more as needed, divided
• 3 cups chopped Swiss chard
• 1 (15 ounce) can cannellini (white kidney) beans, drained

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.