CS Pasta E Fagioli

Cheese / Chard / Onions / Carrots / Celery - Prep as directed. Store cheese in one container. Store chard leaves in another container. Combine chard stems, onions, carrots and celery in another container. (Can be done up to 5 days ahead)

Cook pasta - If prepping right before cooking, cook pasta and soup at the same time. Bring large stock pot with salted water to a boil. Add pasta and cook until al dente, tender but not soggy. Drain. (Can be done up to 5 days ahead)

Beans - Drain and rinse.

Heat a Dutch oven over medium-high heat. Add oil and then chard stems, onions, carrots and celery to heated oil. Saute until onions soften, 3 to 4 minutes.

Add sausage and stir to combine. Saute until sausage begins to break down and brown in spots, 3 to 4 minutes. Stir in Italian seasoning and salt and cook until fragrant, ~1 minute more.

Pour tomatoes, stock, beans, thyme sprigs and parmesan rind (if using) over sausage and vegetables. Bring to a simmer. Simmer for 5 minutes to let the flavors come together.

Stir in chard leaves, lemon juice and hot sauce (if using). Taste and season with some salt and pepper.

Remove and discard thyme sprigs and parmesan rind.

Divide pasta between bowls and ladle soup over top. Top with grated cheese. Enjoy!