12 oz. sweet Italian sausage
2 tsp. olive oil
1 c. frozen chopped onions
2 tsp. minced garlic, from a jar
1 (28 oz.) can plum tomatoes
3 1/2 c. hot water
2 c. med. size pasta shells (4 oz.)
2 chicken bouillon cubes or 2 tsp. instant broth granules
1 (19 oz.) can cannelloni (white kidney beans or other canned white beans)

Remove casing from sausage. 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. Meanwhile, cut up tomatoes in the can using kitchen scissors. Add tomatoes and their juices, the water, pasta, and bouillon cubes to the pot. Bring to boil over high heat, stirring once or twice. Reduce heat, cover and simmer 7 minutes.

Meanwhile, rinse and drain beans. Add to the soup and simmer 4 minutes or until pasta is tender and beans are heated through. Serves 6.