Sausage and Bean Soup with pasta

Edited From: https://www.keyingredient.com/recipes/184273063/sausage-and-bean-soup-with-pasta/

INGREDIENTS

• 1 15-ounce can of cannellini beans or any beans you like, drained
• 1 pound ground sausage, turkey or pork (I used Italian sausage) 
• 1/2 medium onion, diced
• 1/2 medium carrot, diced
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 1 15-ounce can diced tomatoes
• 6 to 8 cups chicken broth
• 1 teaspoon dried thyme
• 1 bay leaf
• salt and pepper
• 1 cup ditalini pasta, or any small pasta
• grated Parmigiano Reggiano cheese
• (I have frozen Parmesan rinds that I add to the broth while it's simmering, if you have those) 

In a large pot, brown the sausage. Remove from pot. If there is a lot of fat left in the pot, pour this out but do not wipe out pot. Add onion, carrot and olive oil and saute for 2-3 minutes until soft. Add garlic and saute about a minute more. Add the tomatoes, chicken broth, thyme, bay leaf, some salt and pepper and the drained beans and the sausage and cover the pot. Cook for an hour over low heat, at a gentle simmer.

Add the pasta and cook, uncovered, until the pasta is tender. Check the seasoning and add more salt and pepper to taste. If the soup is too thick for your liking, add some more chicken broth.
++ I cook the pasta separate and add to each bowl so that the pasta doesn't soak up all the broth of the leftovers. 

Serve with grated cheese on top and an extra drizzle of olive oil.

Variation: Add a couple of handfuls of fresh chopped greens like spinach, chard, etc. to the last 15 or 20 minutes of cooking time.