• 1 TBSP olive oil
• 3 links of Italian Sausage
• 1 celery, diced
• 1 small onion, chopped
• ¾ cup dry macaroni (I used elbow)
• 2 TBSP tomato paste
• 1 cup white wine
• 3 cups chicken broth
• S&P
• ¼ tsp fennel
• Red pepper flakes
• ¼ tsp dried oregano
• 2 cups Swiss chard or spinach
• 1 can drained cannellini beans
• Dash Parmesan

De-case sausage and add to pot with olive oil, chop into chucks and brown. Add celery and onions and sauté. Add tomato paste and mix. Add dried macaroni and mix. Add wine and 2 cups broth. Add seasoning and herbs. Bring to boil, then reduce heat to medium and cook pasta 10 minutes. Clean greens and add to pot. Drain the beans an add to pot. Cook until pasta is cooked. Turn off heat and add cheese. Serve.