Fabio's Pasta & Bean Soup

My mother actually found and made this recipe.  It was so good that I had to share it with you!  It's perfect for cooler weather days.  The original recipe is by Fabio Viviani.  Apparently he is famous.  I had never heard of him.  Oops.  My mother chose to add a link of sweet Italian chicken sausage, so that it would have meat and make the brother happy.  However, I think we'll be adding 2 links next time around.  One just isn't enough.  Of course, if you're vegetarian, you can easily revert to the original recipe and totally leave out the sausage.  Here it is:

Okay, so this is actually leftovers that I brought back to school...and reheated.  Not as pretty as the first time around, but definitely just as delicious!

Ingredients:
3 TBSP EVOO
2 carrots, diced
1 onion, diced
2 celery stalks with leaves, diced
1 fennel bulb
3 bay leaves, dried
6 sprigs thyme
3/4 lb Borlotti beans
pinch sea salt
4 cloves garlic, grated
2-3 quarts chicken or vegetable stalk (reduced fat and sodium preferable) 
28 oz canned diced tomatoes
pinch sea salt
pinch fresh group black pepper
EVOO for drizzling
2 cups small shaped pasta
2 links sweet Italian chicken sausage (optional)
20 fresh basil leaves

Directions:
Heat a large cast-iron pot over medium heat. Add EVOO. Add carrots, onion, and celery and stir. Meanwhile, dice fennel; add to pot and stir. Strip the thyme sprigs over the pot and discard sticks. Add bay leaf.  Saute about 10 minutes, or until the vegetables caramelize and start to soften. Add Borlotti beans and grated garlic; stir. Add stock, canned tomatoes, a pinch of sea salt and black pepper, and a drizzle of EVOO. Stir, cover, and boil for an hour, or until beans are soft.  Meanwhile, cook pasta (I like it al dente),brown sausage, and chop the basil.  Add sausage and basil to pot.  You may also add the pasta. (Keep in mind that if you're not serving the pasta all at once, the pasta may be soggy in leftovers.) Remove from heat.  Remove bay leaves.  Serve.  Enjoy!