Olive oil 1/2 yellow onion, diced3 large cloves of garlic, smashed1 28 oz. can of crushed tomatoes with basil2 15 oz. cans of cannellini beans drained and rinsed2 c. vegetable stocksalt and pepperparsleycrushed red pepper2 bay leaves1/2 lb small shaped pasta such as pippette or ditalini

*Fill a large pot with salted water and begin to bring to a boil for pasta. When boiling add pasta and cook according to package instruction.*In a large sauce pan add enough olive oil to coat the bottom of the pan. Warm over medium-high heat, then add onions.*Saute onions until they begin to soften, about 5 minutes then add in garlic. Cook for an additional 3 minutes.*Add in canned tomatoes, swirl water in can and add that to pot as well.*Once tomatoes are warmed through, add in vegetable stock.*Season soup with salt, pepper, crushed red pepper, parsley and 2 bay leaves. Continue to cook over low heat.*Add in beans.*Using a spider or a small strainer, scoop cooked pasta from boiling water and add to soup.*Then use a measuring cup to add about 3 cups of the pasta water to the soup.*Stir just to mix, then spoon soup into bowls, sprinkle some parmesan on top and serve with a small slice of crusty bread.