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