Ingredients
1tbspolive oil
12ozbulk Italian sausage,sweet
1stalkcelery,diced
½yellow onion,chopped
¾cupdry elbow macaroni
¼cuptomato paste
3cupschicken broth,or more as needed, divided
salt and freshly ground black pepper,to taste
¼tspred pepper flakes,crushed, or to taste
¼tsporegano,dried
3cupsswiss chard,chopped
15ozcannellini beans,(white kidney beans – 1 can) drained
¼cupParmigiano-Reggiano cheese,(parmesan) grated, plus more for serving, or to taste
Preparation
Heat the oil in a skillet over medium-high heat. Brown sausage for about 5 minutes while breaking it into small pieces.
Reduce the heat to medium. Add the diced celery and chopped onion.
Cook for 4 to 5 minutes until the onions are translucent. Add the dry pasta.
Cook and stir for 2 minutes.
Stir in the tomato paste for 2 to 3 minutes until evenly distributed.
Add 3 cups of broth. Raise the heat to high and bring to a simmer. Add the salt, black pepper, pepper flakes, and oregano.
When the soup comes to a boil, reduce the heat to medium and let it simmer for about 5 minutes, stirring often.
Check the soup’s consistency and add more broth, if needed.
Place the chopped chard in a bowl. Cover with cold water and rinse the leaves.
Any grit will fall to the bottom of the bowl. Transfer the chard to a colander to drain briefly.
Add to the soup. Cook and stir for 2 to 3 minutes until the leaves wilt.
Stir in the white beans. Continue cooking and stirring for another 4 or 5 minutes until the pasta is perfectly cooked.
Remove from heat and stir in the grated cheese.
Serve topped with grated cheese, if desired.
