Italian Pasta and Bean Soup

Pasta e Fagiole pronounced Pasta fazool,
is a rich Italian pasta and bean soup recipe.
This hearty soup can be thinned out if desired,
but it's traditionally served nice and thick,
with lots of Italian bread and olive oil to dip in.
Almost any sausage can be used in this recipe,
or leave it out for a lighter pasta e fagiole.

Ingredients:
1 tbsp olive oil
1 onion, diced
4 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, etc.)
•2 cans (14 oz) white beans, drained and rinsed
1/4 cup chopped Italian parsley
grated Parmesan cheese to garnish, optional
olive oil

Directions:
In a soup pot, heat the olive oil over medium heat,
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.
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.
Drizzled with olive oil.