Name: Pasta Fazool (Pasta e Fagioli)
Prep time: 10 min
Cook time: 10 min
Yield: 2
Ingredients: Olive oil - 1 tablespoon; Sweet bulk Italian sausage - 12 ounces; Celery, diced - 1 stalk; Yellow onion, chopped - ½; Dry elbow macaroni - ¾ cup; Tomato paste - ¼ cup; Chicken broth, or more as needed, divided - 3 cups; Crushed red pepper flakes, or to taste - ¼ teaspoon; Dried oregano - ¼ teaspoon; Salt and freshly ground black pepper to taste - ¼ teaspoon; Chopped Swiss chard - 3 cups; Cannellini (white kidney) beans, drained - 1 (15 ounce) can; Grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste - ¼ cup

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Pasta Fazool (Pasta e Fagioli)

1. Olive oil - 1 tablespoon

2. Sweet bulk Italian sausage - 12 ounces

3. Celery, diced - 1 stalk

4. Yellow onion, chopped - ½

5. Dry elbow macaroni - ¾ cup

6. Tomato paste - ¼ cup

7. Chicken broth, or more as needed, divided - 3 cups

8. Crushed red pepper flakes, or to taste - ¼ teaspoon

9. Dried oregano - ¼ teaspoon

10. Salt and freshly ground black pepper to taste - ¼ teaspoon

11. Chopped Swiss chard - 3 cups

12. Cannellini (white kidney) beans, drained - 1 (15 ounce) can

13. Grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste - ¼ cup

How to cook deliciously - Pasta Fazool (Pasta e Fagioli)

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

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. Chef John