Sausage Stew Pasta

• 1 tablespoon olive oil
• 4 ounces hot Italian sausage, casings removed and crumbled
• 1 tablespoon minced garlic
• 1 (14 1/2 ounce) can chicken broth, defatted
• 1 12 lbs swiss chard, coarsely chopped
• 12 teaspoon fennel seed
• 12 teaspoon salt
• 18 teaspoon crushed red pepper flakes
• 1 (16 ounce) canwhole tomatoes with juice
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 8 ounces tubetti or 8 ounces small shell pasta, cooked according to package directions
• 13 cup diced provolone cheese

1. Heat Dutch oven over high heat, add sausage and cook stirring frequently about 4-5 minutes until browned.
2. Add garlic; cook 1 minute until fragrant.
3. Add broth, Swiss chard, fennel seeds, salt and red pepper.
4. Cover and simmer 15-18 minutes, stirring occasionally until chard is tender.
5. Add tomatoes and beans to Dutch oven, stirring to break tomatoes with spoon.
6. Simmer uncovered for 5 minutes.
7. Stir in tubetti and provolone.
8. TO DEFAT BROTH: Freeze broth for 30 minutes until fat solidifies on surface.
9. Remove fat with slotted spoon.

olive oil, sausage, garlic, chicken broth, swiss chard, fennel seed, salt, red pepper, tomatoes, cannellini beans, shell pasta, provolone cheese

Taken from www.food.com/recipe/sausage-stew-pasta-46226 (may not work)