Get the Nonna's Cavatelli HERE!
Put a large stock pot over a medium flame and heat the oil. Add the sausage to the pot and begin breaking it up with a wooden spoon. Cook until Sausage has browned, about 5-7 minutes.
Add in the carrots, onions and celery and cook until softened, about 5-7 minutes. Add in the tomatoes and cook for 3-5 minutes.
Add the water and bouillon cubes and bring the pot to a boil. Add in the Swiss Chard and parsley. Return the pot to a boil and cook until the Swiss chars is tender, about 10 minutes.
Add the canellini beans.
Drop the pasta into salted boiling water and and cook for 3 minutes less than the package instructions. Drain and add the pasta to the soup pot and cook for 1-2 minutes until the pasta is al dente.
Serve with a generous sprinkle of Parmigiano Reggiano Cheese.