Pasta e Fagioli

In a large Dutch oven or stock pot, heat olive oil over medium. Add sausage and use a wooden spoon to crumble up the meat. Continue browning until the sausage is barely pink. Add the onions, celery and carrots into the pot and sauté until the vegetables have softened. Then add in the garlic and cook for an additional 2 minutes.

Pour in the tomatoes with juices and the Cannellini beans. Add chicken stock/broth, thyme and bay leaves. Partially cover the pot and bring soup to a boil. Then remove the lid and stir in the pasta. Lower the heat to a simmer and cook until pasta is al dente—about 10-12 minutes. Remove and discard the bay leaves and thyme stems. Stir in the cheese and Swiss chard. Stir and heat until the Swiss chard is heated. Season with salt and pepper and serve.