In a large stock pot heat olive oil and butter over medium heat, sauté onions and bacon. When bacon is crispy, add garlic, celery, carrots, basil and oregano. Sauté for 2 or 3 minutes. Add sausage, using a wooden spoon to crumble. Cook for 8-10 minutes until sausage is cooked and starting to brown. Add 2 cans of beans, tomatoes, parsley, sage and 4 cups of chicken broth. Bring to a boil then reduce heat and let simmer for 45 minutes.
In a blender add 1 cup of soup, 2 cups of broth and 1 can of beans. Puree until smooth and add to soup pot. Add salt and pepper to taste.
If serving immediately, add pasta to soup and cook for 10 to 12 more minutes or until pasta is soft. Otherwise, separately cook the pasta in salted water until tender and add to soup 5 minutes before you serve it. Garnish with Parmesan or Romano cheese and serve with a glass of Mediterranean Vineyards 2017 Rosso di Baci.
Note: Pasta will soak up all the juices, so if pasta is added ahead of time the soup will be very thick.