Another soup recipe! Does it get any better?

Pasta e Fagioli (Pasta and Kidney Bean Soup)
Courtney White

1 (28 oz.) can whole tomatoes packed in juice

1 lb. Italian Sausage

1 medium onion, finely diced (about 1 cup)

6 cloves garlic, minced 

1/2 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

1 quart homemade or low-sodium chicken broth

2 (15 oz.) cans dark red kidney beans

2 bay leaves

1 cup small pasta (such as shells, elbows, etc.)

salt and black pepper

2 tbsp. parsley leaves

Cook sausage, drain and set aside.  Add all the other ingredients together except noodles. Simmer for about 20 minutes. Cook Noodles, drain and add to soup. Add sausage.

Let simmer for 10 minutes.

Serve!!

Makes 2 quarts!