Step 1

Heat olive oil in a large pot and add your sliced sausage (hint...fresh sausage is easier to slice if it is slightly frozen...stick it in the freezer for an hour or 2 before you're ready to slice).

Step 2

Brown the sausage well on both sides.

Step 3

Add chopped red onion and cook, stirring occasionally for a couple of minutes.

Step 4

Stir in garlic and cook for another minute or so.

Step 5

Pour in the can of tomatoes.

Step 6

Let the mixture cook down for a few minutes, until slightly thickened. Add beans (I use the liquid, too), herbs and stock. Stir well and bring to a simmer.

Step 7

Once soup has simmered for 10 minutes or so, add in the pasta. Cook ~10 minutes more or until pasta is just al dente. Remember, pasta drinks up your liquid, so you may want to have a bit extra stock, or even just water, on hand.

Step 8

Season with black pepper. You probably will not need salt because of your sausage and stock/broth. But taste it just to make sure and add some if you think it needs it.

Step 9

Ladle into serving bowls and crack a little more fresh black pepper on top. Sprinkle with some chopped parsley. Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.