Italian Pasta and Bean Soup

This hearty soup is just bursting with savory flavor - which is surprising considering how easy it is to make! I make it in the morning and then cool it and put it in the frig until about 30 minutes before dinner. While I'm warming the soup up, I cook my noodles.

• Ready In: 1 hr 30 mins
• Serves: 4-6

Ingredients

• 1⁄4 cup olive oil
• 1  cup  diced onion
• 1⁄2 teaspoon  minced garlic
• 2 (15 ounce) cans cannellini beans, with liquid
• 4 (10 ounce) cans chicken broth (Campbell Soup)
• 2 (15 ounce) cans diced tomatoes
• 1  tablespoon  italian seasoning
• 1⁄4 teaspoon pepper
• 1  lb bulk sausage, thoroughly cooked
• 8  ounces penne pasta, cooked
•  parmesan cheese

Directions

1. Saute first 3 ingredients in large pot until onions are very tender.
2. Add next 6 ingredients and simmer for about 20-30 minutes. Cool and store in frig for at least a couple of hours. Reheat and simmer for about 30 minutes before serving.
3. Place cooked Penne noodles in bottom of soup bowl and ladle soup over noodles.
4. Liberally sprinkle Parmesan Cheese on soup. (I like to add cheese, stir soup and add more!).
5. Serve with French Bread or rolls.
6. Note: Because I do not want the noodles to soak up the juice in my leftover soup, I do NOT add noodles directly to soup pot.