12 oz. sweet Italian sausage
2 tsp. olive oil
1 c. chopped onions
2 tsp. minced garlic
1 can (28 oz.) plum tomatoes
3 1/2 c. hot water
2 c. med. size pasta shells
2 chicken bouillon cubes
1 can (19 oz.) cannellini beans

Remove sausage from casing. Heat oil in a heavy 4-quart pot. Crumble sausage into oil; stir in onions and garlic. Cook over high heat, stirring often, until sausage browns.

Cut up tomatoes, right in the can, using kitchen shears. Add tomatoes, their juices, the water, pasta and bouillon to the pot. Bring to a boil over high heat, stirring once or twice. Reduce heat, cover and simmer 7 minutes.

Rinse and drain beans. Add to soup and simmer 6 minutes or until pasta is tender.