Pasta e fagioli

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Prep Time: 10 mins | Cook Time: 30 mins | Serves: 8

Ingredients

• 1 Tbsp olive oil

• 1 lb Italian sausage, casing removed

• 1 yellow onion, diced

• 2 stalks celery, diced

• 3 cloves garlic, minced

• 1 tsp dried oregano

• ¼ tsp crushed red pepper flakes (optional)

• 1 c dry ditalini pasta (or other small pasta)

• 2 Tbsp tomato paste

• 6-8 c low sodium chicken broth

• 2 parmesan rinds

• ½ tsp kosher salt

• ½ tsp black pepper

• 1 bunch Swiss chard, roughly chopped (about 6 cups)

• 2 (15 oz) cans reduced sodium cannellini beans, drained and rinsed

• ½ c fresh Parmigiano-Reggiano cheese, grated

Directions

1. Heat olive oil in large pot or Dutch oven over medium heat. Once casing removed, add sausage to the pan, breaking up the meat into smaller chunks using wooden spoon. Cook until browned and crumbly, about 5 minutes.

2. Add in onion and celery, cook until soft and translucent, about 5 minutes. Add garlic, oregano, red pepper flakes, and dry pasta. Stir to combine and continue to cook over medium heat for 2-3 minutes until fragrant.

3. Add tomato paste and stir until combined. Add 6 cups chicken broth, parmesan rinds, salt and pepper to taste. Increase heat to bring soup to a boil, then reduce and simmer on low for 10 minutes or until pasta is al dente.

4. Add cannellini beans and chard. Continue to simmer for another 3-5 minutes or until beans are warmed through and chard is wilted, adding more broth as needed.

5. Remove parmesan rinds and add additional salt and pepper to taste. Ladle into bowls and top with freshly grated Parmigiano-Reggiano cheese. Serve and enjoy!

Notes

• Use pre-cooked pasta and add to soup during the last few minutes of cook-time to prevent the pasta from getting over cooked and mushy.

• Substitute kale or any hearty winter green in place of the chard. If using a more tender green like spinach or arugula, add to the soup just before serving.

• Make this recipe vegetarian by using vegetable broth instead of chicken broth. Make it vegan by omitting the parmesan rinds, grated cheese, and Italian sausage, though you may want to add a pinch of dried fennel for more flavor.

• Portion and store any leftovers in an airtight container in the fridge for 3-5 days.

Nutrition: (per 2 cup serving) Calories: 350 kcals | Total Fat: 13 g | Sat Fat: 4.5 g | Sodium: 853 mg | Carb: 32 g | Fiber: 8.5 g | Protein: 25 g 

In the Kitchen | January 2026
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