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1
In a Dutch oven, heat 1 tablespoons of the oil over medium-high heat.
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2
Saute the sausage until browned, about 8 minutes.
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3
Transfer to a paper towel-lined plate.
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4
Drain the fat from the pan.
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5
Add the remaining oil to the pan and saute the onion, celery, carrot, garlic, oregano, salt and pepper until softened, about 5 minutes.
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6
Return the sausage meat to the pan.
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7
Add the tomatoes, beans and 8 cups of water and bring to a boil.
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8
Reduce the heat, cover and simmer until the vegetables are tender, about 20 minutes.
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9
Meanwhile, in a saucepan of boiling salted water, cook the pasta until tender but firm, about 6 minutes.
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10
Drain and add to the soup.
