Sausage Stew Pasta

Great taste without a lot of meat. Easy and low fat.

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1  tablespoon olive oil
• 4  ounces hot Italian sausage, casings removed and crumbled
• 1  tablespoon  minced garlic
• 1 (14 1/2ounce) can chicken broth, defatted
• 1 1⁄2 lbs swiss chard, coarsely chopped
• 1⁄2 teaspoon fennel seed
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon crushed red pepper flakes
• 1 (16 ounce) can  whole tomatoes with juice
• 1 (19 ounce) can cannellini beans, rinsed and drained
• 8  ounces  tubetti or 8  ounces small shell pasta, cooked according to package directions
• 1⁄3 cup  diced provolone cheese

Directions

1. Heat Dutch oven over high heat, add sausage and cook stirring frequently about 4-5 minutes until browned.
2. Add garlic; cook 1 minute until fragrant.
3. Add broth, Swiss chard, fennel seeds, salt and red pepper.
4. Cover and simmer 15-18 minutes, stirring occasionally until chard is tender.
5. Add tomatoes and beans to Dutch oven, stirring to break tomatoes with spoon.
6. Simmer uncovered for 5 minutes.
7. Stir in tubetti and provolone.
8. TO DEFAT BROTH: Freeze broth for 30 minutes until fat solidifies on surface.
9. Remove fat with slotted spoon.