Pasta Fazool (Pasta E Fagioli)

• 1 tablespoon olive oil
• 12 ounces sweet bulk Italian sausage
• 1 stalk celery, diced
• 1/2 yellow onion, chopped
• 3/4 cup dry elbow macaroni
• 1/4 cup tomato paste
• 3 cups chicken broth, or more as needed, divided
• Salt and freshly ground black pepper to taste
• 1/4 teaspoon crushed red pepper flakes, or to taste
• 1/4 teaspoon dried oregano
• 3 cups chopped Swiss chard
• 1 (15 ounce) can cannellini (white kidney) beans, drained
• 1/4 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

1. 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.
2. 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.
3. 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.
4. 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.

olive oil, sweet bulk italian sausage, celery, yellow onion, macaroni, tomato paste, chicken broth, salt, red pepper, oregano, swiss chard, cannellini, cheese

Taken from www.allrecipes.com/recipe/255823/pasta-fazool-pasta-e-fagioli/ (may not work)