Easy and extra meaty, this Italian-American version of Pasta e Fagioli is one of the best cold-weather comfort foods of all time. Toss 12 ounces of sweet Italian sausage into a pan with oil and break up into chunks until nearly cooked through. Add diced celery and onions and cook until the onions are soft and sweet. Raw elbow macaroni gets stirred in and cooked for two minutes, infusing the noodles with even more flavor. A nice big spoon of tomato paste is added and really starts to set the soup up. Chicken broth goes in next and deglazes all that goodness from the bottom of the pan. While this simmers add seasonings like hot Italian chili flakes, dry oregano and salt and pepper. For greens Swiss chard is sliced and washed thoroughly then stirred into the sauce. Finally one can of white beans is added and all is allowed to cook until the pasta is tender but not al dente. Turn off the heat before adding freshly grated Parmesan cheese and serve in a warm bowl with some crusty, buttery bread. Get the recipe for Chef John's Sausage Pasta Fazool.