1. Combine the stock and halved garlic head in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm. 2. Bring a pot of salted water to boil for the rigatoni. 3. Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, rosemary and thyme and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes. Add the sausage (taken out of the casing) and cook, breaking up the sausage with the side of a big spoon until well browned. Chop the carrots, celery, and onion in a food processor. Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned. 4. To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally. 5. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs. 6. Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain. 7. Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese. 8. I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth. ---------------------------------------------------------------------------
Nutrition
Ingredients
