Soups: Pasta E Fagioli 16 by Recipe Cottage

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	Pasta E Fagioli 16

		Pasta Fagiole 2 garlic cloves, minced or more 1 small onion, diced 2 TBS. olive oil 2 Italian sausages, sliced into 1/2" rounds 1 8 ounce can tomato sauce 1 cup water or more 16 ounce cannellini beans or red kidney beans, drained 1/2 to 1 tsp. oregano, to taste 1/4 tsp. basil, to taste salt and freshly ground black pepper to taste 1/2 cup mozzarella cheese, grated 1/2 pound ditalini or elbow macaroni, cooked Fresh parsley, chopped Parmesan cheese In a large pot, fry the garlic and onion in the olive oil (over medium/high heat) until soft. Add the sausages and brown. Pour off some of the fat from the pot. Add the tomato sauce, water and spices. Simmer for about 10 minutes. Add the beans, stir gently and continue to simmer for another 10 minutes. You may need to add more water to thin the soup a little. Add the mozzarella cheese and stir gently until melted. Add the parsley and adjust the seasonings to taste. Mix in the cooked pasta. If still too thick, add a little more water. Serve immediately. Sprinkle Parmesan cheese over each serving. Serves 4 This recipe can be doubled with no problem. Also, crushed red pepper flakes can be added to the soup.