Pasta e fagioli - Vegan recipe for brave people

I am sure you've heard of pasta e fagioli.
If you haven't, this is a famous Italian recipe, famous mostly in the Southern areas of the Michelangelo's country. I lived in Italy for 10 years, but I never tried there. I did not visit the South of Italy. What a shame! I heard is the best looking side of Italy.
What's done is done though. Moving on.

I must tell you that this is not the original Italian recipe - I wouldn't publish it on my blog if it was. It's not my place. I am not Italian.
This is a personal interpretation of the famous Italian recipe and it's to die for. Really.

You might think that I say this about all my recipes - ha, ha, - but it's not true.
All it is true because all my recipes are to die for. What I meant is that I don't think every meal I eat is good. Not at all. 
Unfortunately, I almost never eat out or to someone else's house. I cook and I eat my food.
If I don't like it, you will never see that meal on my blog.
No. I wouldn't want to poison you.
I would never do that.
But if I am publishing recipes, it means they weren't poisonous so I didn't die.
Unless this is my spirit.
Uuuuuuuuu. (ghost sounds).

Degree of difficulty: low-medium (depending on your cooking skills)
Preparation time: 20 minutes
Servings: 3-4

Ingredients:

• 200 g of small shaped pasta - like in the image or similar

• 1 can of red beans = 300 g (?)

• 1 yellow onion. Or red, white, shallots
• 3 cups of hot water/soup (200 ml one = 1)- depending on how liquid (thick) you want to have it. I would suggest you first add 2 cups, then wait to see if it's how you like it, then add others. 
• 1/2 teaspoon of salt (depending on your taste)

• Optional: 1 teaspoon of dried thyme or savory (English?) or a few leaves if it's fresh. - I wouldn't make any soup without thyme. It's my favorite herb ever, and I am emotionally attached to it. If you decide not to add it, the taste will change a lot, but it will still be delicious.
• Optional: 1/5 teaspoon of paprika (chili)

Method of preparation: 

• Open the can, wash the beans and drain them. 

• Prepare a pot or saucepan of the size you desire/have, add the oil.

• Mince the onion and put it in the pot, leave it for 2 minutes, very slow cook. 

• Pour the hot water, add beans and the pasta, cover. 

•  Let it simmer for about 15 minutes. 

• Add salt, taste it, add more salt and paprika if you desire. Ready.
• Serve it hot or cold with toast, fresh garlic bread, croutons, any type of bread if you want. I would recommend serving it on its own - no bread crackers. It's absolutely delicious.

Mentions

• Every ingredient may be replaced with whatever you like. This statement is valid for any of my recipes unless stated otherwise. If you don't like peppers, don't add any.
• I added some cabbage on this one. But I always add or take ingredients to this recipe. Sometimes I add peas, chickpeas, lentils, and so on. The sky is the limit.
• Please don't eliminate the onion, that's what gives it a special flavor. 
• Do your best to add thyme, I am sure you'll like it.
• If you cook for more people, double the quantities, and vice-versa. 
• For a vegan, vegetarian version of every recipe, just eliminate the meat/pork (This has no meat). The taste will change, for sure, but it will still be delicious. I have tried all my meat recipes in a vegan version, and I was delighted. 

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