Ingredients
- 1 tbsp olive oil
- 1 onion - diced
- cloves garlic - minced
- 3 tbsp tomato paste
- 1 tbsp dried Italian herbs
- 1 bay leaf
- salt and black pepper to taste
- red pepper flakes to taste
- 1 quart chicken or beef stock - more if needed
- 1 cup water
- 1 pound Italian sausage - cooked and cut into slices
- 2 cups dry pasta - Elbow - Penne - Shells - Orecchiette
- 2 cans (14 oz) white beans - drained and rinsed
- 1/4 cup chopped Italian parsley
- grated Parmesan cheese to garnish - optional
Instructions
Step 1
In a soup pot, heat the olive oil over medium flame; add the onions, and sauté for about 5 minutes, or until the onions turn translucent. Add the garlic, tomato paste, dried herbs, bay leaf, salt, pepper, and red pepper flakes; sauté for 2 minutes more.
Step 2
Add the stock, water, and sausage; bring to a simmer over med-high heat, and add the pasta. Cook for about 15 minutes, or until the pasta is tender. Add the beans and cook for another 3-4 minutes, until they are heated through. Turn off heat, stir in parsley, and adjust seasoning if necessary. Serve hot, topped with grated Parmesan cheese.
Step 3
Note: If you want a thinner soup, simply add more stock to the soup when you add the beans.
