Pasta Fagioli Soup With Smoked Sausage

• sliced dried smoked sausage (can use more or less)↗2 cups
• olive oil↗3 -4 tablespoons
• large onion (quartered or very coarsley chopped)↗1
• minced fresh garlic3 tablespoons
• crushed red pepper flakes (or to taste, adjust to suit heat level)↗2 teaspoons
• dried basil↗1 1⁄2 teaspoons
• dried oregano↗1 1⁄2 teaspoons
• chicken broth (can use half broth and water)↗6 cups
• chicken bouillon powder (or use 2 small packages OXO chicken boullion powder)↗1 -2 tablespoon
• (14 ounce) can diced tomatoes with juice↗1
• (14 ounce) can tomato sauce↗1
• (15 ounce) can cannellini beans, rinsed and drained↗1
• (15 ounce) can navy beans, rinsed and drained↗1
• grated parmesan cheese (can use more)3⁄4 cup
• fresh ground black pepper (or to taste)↗2 teaspoons
• cups uncooked small shell pasta2

Step-by-step instructions

1. 1

   In a large pot lightly brown the sausage slices on both sides then remove to a bowl.

2. 2

   In the same pot heat the oil over medium heat; add in onion and saute for about 5-6 minutes or until softened.

3. 3

   Add in the garlic, pepper flakes, basil and oregano; cook stirring for 2 minutes.

4. 4

   Add the sausage back to the pot along with the broth, bouillon powder, diced tomatoes with juice, tomato sauce, both cans of beans, Parmesan cheese and 1-2 teaspoons ground black pepper; stir with a wooden spoon and bring to a simmer over medium heat.

5. 5

   Reduce heat to low and simmer covered for about 1 hour, stirring occasionally.

6. 6

   Season with seasoned salt or white salt.

7. 7

   Meanwhile in another pot cook the small shell pasta until al dente; drain then add to the soup before serving.

8. 8

   Serve with more Parmesan cheese on the side.