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- Preparing Time: 35 minutes
- Total Time: -
- Served Person: 2
- 1/4 teaspoon dried oregano
- 1 tablespoon olive oil
- salt and freshly ground black pepper to taste
- 1/4 cup tomato paste
- 1 stalk celery, diced
- 1/2 yellow onion, chopped
- 1 (15 ounce) can cannellini (white kidney) beans, drained
- 12 ounces sweet bulk italian sausage
- 3/4 cup dry elbow macaroni
- 3 cups chicken broth, or more as needed, divided
- 1/4 teaspoon crushed red pepper flakes, or to taste
- 3 cups chopped swiss chard
- 1/4 cup grated parmigiano-reggiano cheese, plus additional for serving, or to taste
- Carbohydrate 77.3
- Cholesterol 84
- Fat 43.8
- Protein 43.8
- Sodium 4200
- Calories 888 calories;
Heat oil in a skillet over medium-high heat. Brown sausage while breaking it into small pieces, 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 2 minutes. Stir in tomato paste until evenly distributed, 2 to 3 minutes. Add 3 cups broth. Raise heat to high and bring to a simmer. Add salt, black pepper, pepper flakes, and oregano. When soup comes to a boil, reduce heat to medium and let it simmer about 5 minutes, stirring often. Check soup consistency and add more broth, if needed. Place chopped chard in a bowl. Cover with cold water and rinse the leaves; any grit will fall to the bottom of the bowl. Transfer chard to colander to drain briefly; add to soup. Cook and stir until leaves wilt, 2 to 3 minutes. Stir in white beans; continue cooking and stirring until pasta is perfectly cooked, another 4 or 5 minutes. Remove from heat and stir in grated cheese. Serve topped with grated cheese, if desired.
