Heat oil in a pot. Add chopped onion, carrot, and celery. Cook for about 5-8 minutes over medium high heat.

Once the vegetables have started to soften, add garlic, salt, and pepper. Stir and then add 2 cans of beans (with the liquid - do not drain!), 4 cups of broth, tomato puree and bay leaves.

Bring to a boil, then lower the heat and simmer partially covered for 45 minutes-1 hour.

While that simmers, cook your pasta according to the instructions on the package. Drain and set aside.

If adding sausage, heat a drizzle of olive oil in a nonstick pan. Take the sausage out of the casing and add it to the pan, crumbling it as it cooks. Once it's done, set aside.

After 45 minutes-1 hour of simmering, add the cooked sausage and chopped parsley to the soup. Taste test to see if it needs more salt and/or pepper. If the soup is too thick, add another cup or 2 of broth to thin it out.

To serve, add a ladle of pasta to a bowl, then a few ladles of soup on top. Sprinkle with parmesan cheese, and enjoy!