This is a hearty winter soup to warm up chilly nights.

INGREDIENTS | SERVES 8

• 1 medium onion, chopped
• 3 cloves garlic, sliced
• 3 tablespoons olive oil
• 1 teaspoon oregano
• 2 bay leaves
• 1 (8-ounce) can tomato sauce
• 2 teaspoons salt
• 1 tablespoon soy sauce
• 1 (16-ounce) package red beans, soaked overnight in 1 quart cold water and drained
• 10 sprigs Italian parsley, including stems
• 6 cups vegetable stock or water
• 2 cups cooked pasta (any small shape, such as orzo or ditalini)

1. In a pot large enough to hold all ingredients, cook onions and garlic with olive oil over medium heat for 5 minutes, until onions are translucent.

2. Add oregano, bay leaves, tomato sauce, salt, and soy sauce. Bring to a simmer and add beans, parsley, and stock (or water).

3. Bring to a boil, then reduce to a low simmer and cook for 90 minutes, until beans are tender enough to mash between two fingers.

4. In a blender, purée ⅓ of the beans very well; add them back to the soup.

5. Add cooked pasta, and bring back to a boil for 1 minute more before serving garnished with a dollop of sour cream if desired.