Sausage and Pasta Soup with Beans

• Olive oil
• 1 pound hot Italian sausage, casings removed
• 1 large onion, chopped
• 2 cloves garlic, pressed
• 1 tsp basil
• 1 tsp oregano
• 2 bay leaves
• 1 6oz can tomato paste
• 1 28oz can whole tomatoes, chopped, reserve liquid
• 1 cup UNCOOKED orzo or penne
• 1/2 cup fresh parsley, chopped
• 2 cans red kidney beans
• 8-10 cups water
• Freshly grated Parmesan cheese (garnish)

Cook sausage (breaking into pieces), onion and garlic in olive oil until sausage is done, about 10 mins. Add oregano, basil and bay leaves. Add tomato paste and chopped tomatoes with liquid and cook another 5 mins or so. Add water and kidney beans, bring to full boil and add orzo or penne. Cook another 10 mins. Stir in the parsley. If soup is too thick for your liking, add a little more water. Serve in deep bowls garnished with cheese. For a variation: Decrease water by one cup and add one cup milk [just before it's done] (makes it a "cream-like" soup) Serves: a small army Thanks to Trish from Connecticut