1. Directions: 2. Put the chicken stock and halved garlic head in a saucepan and simmer for about 15 minutes. 3. Strain out the garlic, keep warm. 4. Bring a pot of salted water to a boil for the pasta. 5. Pour 1/4 cup of olive oil in a large saucepan. 6. Add the sage, rosemary and thyme. 7. Warm the olive oil over medium heat to infuse it with the flavor of the herbs for 3-5 minutes. 8. Add the sausage and cook, breaking up the sausage with a wooden spoon until well browned. 9. Chop the carrots, celery and onion in a food processor. 10. Add to the saucepan and cook for 3-4 minutes until the vegetables are softened but not browned. 11. Stir in the crushed tomatoes, bay leaf, cannellini beans and the chicken stock in the pan with the sausage. 12. Bring to a simmer and cook for about 15 minutes, stirring occasionally. 13. Cook the pasta until it is 'al dente', about 6 minutes. 14. Drain and stir into the soup. 15. Add the parsley, ground pepper and salt to taste. 16. Discard the bay leaf and herb sprigs. 17. Serves 4. 18. That's it! ---------------------------------------------------------------------------
Nutrition
Ingredients
