Pasta e fagiole ( pasta & beans )

this is a recipe close to the one  made by my Grandma Donatelli, except Grandma didn't add meat. The story is that my very waspy English/Scottish mother had to learn to make pasta e fagiole the way Grandma did before my full-blooded Italian Dad would marry her.

1 med. onion, chopped
1 lb. ground turkey
2-15 oz cans tomato sauce
1 bay leaf
1 T. flat Italian parsley, chopped
2 tsp. celery salt
1 tsp. dried oregano
1/4 tsp. ground black pepper
1 can canellini beans or light red kidney beans, undrained
1 lb cooked small pasta ( ditalini, elbows, small shells)

Brown onion in 2 T. olive oil in stock pot. Add ground turkey and cook, stirring, until no longer pink. Add tomato sauce. Fill the 2 empty cans with water and add that to the pot. Stir in bay leaf, celery salt, and pepper. Simmer for 15 min. Stir in can of beans. Simmer another 10 minutes. Remove from heat and remove the bay leaf. Add cooked pasta and stir. Serve in soup bowls; sprinkle with grated Parmesan cheese.