Pasta Fazool (Pasta e Fagioli)

Recipe View Prepare the Foundation: Gather all ingredients, ensuring they are prepped and measured for a seamless cooking experience. (5 minutes)

Recipe View Sauté the Sausage and Aromatics: Heat olive oil in a large Dutch oven or pot over medium-high heat. Crumble and cook the sausage until browned, approximately 5 minutes. Reduce heat to medium, add diced celery and chopped onion, and sauté until the onions are translucent and fragrant, about 4-5 minutes.

Recipe View Infuse with Flavor: Stir in the dry pasta, coating it with the sausage and vegetable mixture. Cook for 2 minutes, allowing the pasta to lightly toast. Incorporate the tomato paste, stirring until evenly distributed and slightly caramelized, about 2-3 minutes.

Recipe View Build the Broth: Pour in 3 cups of chicken broth, increasing the heat to high to bring the mixture to a boil. Stir in red pepper flakes, oregano, salt, and pepper. Reduce heat to medium and simmer, stirring occasionally, for about 5 minutes. Add more broth if needed to maintain a soup-like consistency.

Recipe View Incorporate the Greens: Place chopped chard in a bowl, cover with cold water, and rinse thoroughly to remove any grit. Drain the chard and add it to the soup. Cook, stirring until the leaves wilt, approximately 2-3 minutes.

Recipe View Final Touches: Stir in the drained cannellini beans and continue cooking until the pasta is tender, about 4-5 minutes. Remove from heat and stir in the grated Parmigiano-Reggiano cheese.

Recipe View Serve and Garnish: Ladle the Pasta Fazool into bowls and garnish with additional grated Parmigiano-Reggiano cheese. Serve immediately and savor the warmth and flavor.