Yield: 6 servings
- 2 quarts chicken stock
1 head garlic, halved
- 1/2 pound small rigatoni(ou macaroni)
- Extra-virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3/4 pound loose sweet Italian pork sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
1 (28-ounce) can(1 pot de 500 ml) crushed plum tomatoes
- 1 bay leaf
2 (28-ounce) cans( 1 canne de 540 ml) cannelloni beans (ou haricots rouges) drained and rinsed 1/2 bunch fresh parsley leaves, finely minced
- Coarsely ground black pepper
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 1/4 cup olive oil in a large saucepan. Add the sage, 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 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.
- 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.
- Cook the rigatoni in the
boiling water(soup) 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 and herb sprigs.