Pasta Fazool

Pasta fazool is a 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. This recipe makes enough for two large portions or four smaller ones.



Pasta Fazool
Ingredients
  • 1 tablespoon olive oil

  • 12 ounces sweet bulk Italian sausage

  • 1 stalk celery, diced

  • ½ yellow onion, chopped

  • ¾ cup dry elbow macaroni

  • ¼ cup tomato paste

  • 3 cups chicken broth, or more as needed, divided

  • ¼ teaspoon crushed red pepper flakes, or to taste

  • ¼ 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

  • ¼ cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Instructions
    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.

    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.

    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.

    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.

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