Orecchiette, Sausage and White Bean Soup

Ingredients: 1 Tbs. Olive Oil,1/4 pound fresh, Italian Sausage, cut into slices on the bias,2 mediums red onions, chopped,4 eachs garlic cloves, minced,1 (14.5 oz) can Fire-Roasted, diced tomatoes w/ their juices,1 (15.5 oz) can white beans,sprigs each Rosemary, Thyme & Parsley,2 quarts Chicken Stock or broth,cup – 2 dry Orecchiette Pasta,Black Pepper,Freshly grated Parmesan cheese,Balsamic Vinegar
Instructions:

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).
2. Brown the sausage well on both sides.
3. Add chopped red onion and cook, stirring occasionally for a couple of minutes.
4. Stir in garlic and cook for another minute or so.
5. Pour in the can of tomatoes.
6. Let the mixture cook down for a few minutes, until slightly thickened.
7. Add beans (I use the liquid, too), herbs and stock. Stir well and bring to a simmer.
8. 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.
9. 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.
10. Ladle into serving bowls and crack a little more fresh black pepper on top.
11. Sprinkle with some chopped parsley.
12. Drizzle a bit of balsamic vinegar on and grate some Parmesan over the top.

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