Author: Kristin’s Demo
Recipe type: Soup
- 2 quarts chicken stock
- 1 head garlic, halved
- ½ pound small rigatoni
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- ¾ pound loose sweet Italian pork sausage
- 2 medium carrots, diced
- 2 celery ribs, diced
- 2 medium zucchini, diced
- 1 onion, diced
- 1 (28-ounce) can crushed plum tomatoes
- 1 bay leaf
- 2 cups dried cannelloni beans, rinsed, cooked and drained
- ½ bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
- 12 slices baguette
- 1 cup freshly grated Parmigiano-Reggiano
- 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.
- Bring a pot of salted water to boil for the rigatoni.
- Pour ¼ cup olive oil in a large soup pot. Add the sage, rosemary and thyme and warm the oil over medium eat to infuse it with the flavor of the herbs, 3 to 4 minutes. Remove the herbs. Add the sausage add cook, breaking up the sausage with the side of a big spoon until well browned. Add the carrots, celery, and onion to the pot and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
- Add to the soup the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock. Bring to a simmer and cook for 15 minutes stirring occasionally.
- Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone. Drain and stir into the simmering soup. Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf.
- To serve, preheat the broiler. Put the baguette slices in a single layer on a baking sheet. Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes. Ladle the soup into bowls and float a couple of the baguette slices on top.