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
Directions
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Gather the ingredients.
![Ingredients for pasta e fagioli arranged in small bowls on a countertop.]()
Dotdash Meredith Food Studios
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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.
![Sautéing sausage and pasta in a pan for pasta e fagioli recipe.]()
Dotdash Meredith Food Studios
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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.
![Pasta and sauce simmering in pan as part of pasta e fagioli preparation.]()
Dotdash Meredith Food Studios
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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.
![Pasta e fagioli cooking with greens and beans added in pan on stove.]()
Dotdash Meredith Food Studios
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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.
![Finished pasta e fagioli topped with grated cheese in pan on stovetop.]()
Dotdash Meredith Food Studios
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Enjoy!
![Bowl of pasta e fagioli topped with grated cheese on table setting.]()
Dotdash Meredith Food Studios
Nutrition Facts (per serving)
| 888 | Calories |
| 44g | Fat |
| 77g | Carbs |
| 44g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 888 | |
| % Daily Value * | |
| Total Fat 44g | 56% |
| Saturated Fat 14g | 70% |
| Cholesterol 84mg | 28% |
| Sodium 4200mg | 183% |
| Total Carbohydrate 77g | 28% |
| Dietary Fiber 13g | 45% |
| Total Sugars 10g | |
| Protein 44g | 88% |
| Vitamin C 26mg | 29% |
| Calcium 265mg | 20% |
| Iron 8mg | 45% |
| Potassium 1088mg | 23% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
