Pasta Fagioli Soup

I was feeling decent enough to make some dinner tonight, and I had to share this recipe! This is a soup that I've made a few times in the past - perfect for these cold days, or when you just don't want to spend too much time in the kitchen. Enjoy!

Pasta Fagioli Soup

2 tsp. extra-virgin olive oil
1 cup onion, diced
1 clove garlic, minced
1/2 lb. fresh Italian sausage, casing removed (chop a bit - about 2 links)
1 1/2 cups water
1 (16 oz.) can low-sodium, low fat chicken broth
1 (14.5-19 oz.) can cannellini beans, drained
1 (14.5 oz) can Italian herb diced tomatoes, undrained
1/2 cup ditalini or ditali, uncooked (or sub any other tiny pasta or macaroni shape)
1/4 tsp. freshly ground pepper
salt to taste
2-4 Tbsp. fresh basil, chopped

Garnish: Parmigiano Reggiano cheese, shredded - fresh basil

Heat two teaspoons olive oil in a large pot/saucepan over medium heat. Add diced onion, garlic, and sausage. Saute 4-5 minutes until onion is tender and sausage is browned, breaking up sausage while cooking.

Add water, broth, beans, tomatoes, salt and pepper, and bring to a boil. Add pasta, cover, and reduce heat to medium. Cook 7-9 minutes or until pasta is tender. Stir in basil. Ladle into bowls and top with freshly grated Parmigiano Reggiano.
*Mine was pretty thick, so I added more chicken broth and water - then let it simmer a bit longer...I felt it needed more time for the flavors to marry. Either way, it was quick and easy and delicious!
*Pasta will grow in size, FYI - it also absorbs a lot of the liquid