Pasta Fazool (Pasta e Fagioli)

Name: Pasta Fazool (Pasta e Fagioli)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: Serves 2
Cuisine: italian
Ingredients: 1 tablespoon olive oil; 12 ounces sweet bulk Italian sausage; 1 stalk celery, diced; 0.5 yellow onion, chopped; 0.75 cup dry elbow macaroni; 0.25 cup tomato paste; 3 cups chicken broth, or more as needed, divided; 0.25 teaspoon crushed red pepper flakes, or to taste; 0.25 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; 0.25 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

4.70 (286)

⏱ 35 mins 🍽 Serves 2 🌶 italian 🏷 Main course

This is a version of the classic Italian pasta e fagioli, a comforting dish perfect for dinner. It combines sweet Italian sausage with white beans and pasta in a flavourful broth. Swiss chard adds a fresh note, while Parmigiano-Reggiano cheese provides a rich finish. The recipe serves two people and can be prepared in about 35 minutes total.

Ingredients

1 tablespoon olive oil
12 ounces sweet bulk Italian sausage
1 stalk celery, diced
0.5 yellow onion, chopped
0.75 cup dry elbow macaroni
0.25 cup tomato paste
3 cups chicken broth, or more as needed, divided
0.25 teaspoon crushed red pepper flakes, or to taste
0.25 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
0.25 cup grated Parmigiano-Reggiano cheese, plus additional for serving, or to taste

Method

Prepare all of your ingredients.
Warm the olive oil in a skillet. Cook the bulk sausage, breaking it up, until it browns and crumbles, about 5 minutes. Lower the heat and add the celery and onion, cooking for 4 to 5 minutes until soft. Mix in the dry macaroni and cook for 2 minutes.
Incorporate the tomato paste, stirring for 2 to 3 minutes. Pour in 3 cups of chicken broth, bring to a boil, then mix in the red pepper flakes, oregano, salt, and pepper. Simmer for about 5 minutes, stirring frequently. Add extra broth if required.
Put the chopped Swiss chard in a bowl with cold water to rinse, allowing grit to settle. Drain the chard and add it to the soup, cooking for 2 to 3 minutes until the leaves wilt.
Add the drained cannellini beans and continue cooking for 4 to 5 minutes until the pasta is tender. Take off the heat and stir in 0.25 cup of grated cheese. Serve with more cheese on top.
Enjoy your meal.

Nutrition (per serving)

Calories888 kcal

Fat44 g

Sugars10 g

Protein44 g

Sodium4200 mg

Recipe details

CategoryMain course

Cuisineitalian

AuthorJohn Mitzewich