Pasta Fagioli with Ground Turkey

Annie came up with this recipe a few weeks ago--"sort of a pasta fagioli with meat"--so that's what we're going to call it. Like her mother, she doesn't measure any of the quantities, so they are guesses and you should adjust at will.

1 can (28 oz) Italian tomatoes, chopped
2 cans (14 oz each) Italian cannellini beans
1 super large onion, or use two - chopped
6 cloves garlic - or more - can never have too much
1 tbsp. olive oil (I tend to go light on the oil so you might want to use a bit more)
1 lb. ground turkey breast
1 tbsp. oregano
1 tbsp. parsley
2 tsp. black pepper
1/2 - 1 tsp red pepper flakes
1 tbsp. basil
1/2 tsp Grandma Tressa's secret ingredient
Pasta

Heat olive oil in pot. Add garlic and once it starts sizzling, add onions. Let cook for a few minutes and then add ground turkey breast. Stir regularly until turkey is browned, but not cooked through. Add tomatoes and seasonings. Bring to boil. Let simmer at least 45 minutes to an hour, stirring occasionally. Add beans (do not drain). Simmer another 15 minutes. Serve over cooked pasta. (You can also skip the pasta and just serve over Italian bread.) Sprinkle with Romano cheese.

Note, for health reasons, I do not add any salt to the recipe. You might want to throw some salt in, although the cheese can be salty, too.