pasta bean soup

This is a very modified version of a recipe from Williams Sonoma Italian Favorites. 

1 yellow onion
turkey bacon
3 tomatoes
1 can beans
salt/pepper/olive oil/red pepper flakes
1 cup pasta
4 cups chicken broth

In a large pot heat 2 tbsp. olive oil.  Add 1 medium onion chopped in small pieces and 6-8 strips of peppered turkey bacon cut into small pieces.  Stir every 1-2 minutes for 10 minutes or until onions are soft and bacon is cooked.  You can use regular bacon if you like, but I don't actually like the flavor of bacon in things.  The turkey bacon gave a very nice flavor and definitely a kick from the pepper!  Next, add 1 can of pinto beans (or whatever beans you like), strained and 3 tomatoes cut into chunks.  I used frozen tomatoes that had thawed in a bowl of water for a few minutes.  Frozen tomatoes are so nice to have on hand!  You can also add some red pepper flakes and chopped fresh basil.  Then, salt and pepper this mixture just a little (you'll get lots of sodium from the chicken broth) and cook it a few minutes longer with occassional stirring.  Whenver I say occassional stirring, that is usually the time I am rushing around preparring other things.  That's how a meal gets done very quickly, doing things simultaneously.  Next, add 4 cups chicken stock (low sodium chicken broth is not the best choice when making soups....the broth is a main component and will taste dull and bland) and 1 cup water.  Bring broth to a boil, add 1 cup pasta (whatever type you like), reduce heat to med-low and simmer for 8 minutes or until pasta is done.  A whole meal in less than 30 minutes.  Serve in a bowl and top with some parmesan cheese!  This soup gets even better the next day.