From tyler florence foodnetwork show (basically)
2 Qts chicken stock
1 head garlic, halved (this is the entire head and you use both halves)
1/2 pound small rigatoni (used macaroni)
8 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose sweet Italian pork sausage
2 medium carrots, chopped roughly (the carrots, celery, onion will be turned to mush in processor)
2 celery ribs, chopped
1 onion, roughly chopped
1 (28 ounce) can crushed plum tomatoes (I just used crushed tomatoes)
1 bay leaf
2 (28 ounce each) cans cannelloni beans, drained and rinsed
1/2 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 sauce pan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic. Keep warm.
Cook pasta in water.
Pour 1/4 cup oil in 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 till mush. Add to the saucepan and cook for 3 to 4 min, until the vegetables are softened but not browned.
To the pan with the sausage stir in the crushed tomatoes, bay leaf, beans, and stock. Bring to a simmer and cook for 15 min stirring occasionally.
Stir cooked pasta into soup (pasta should be slightly under done)/ (if using with gluten then kim does not add this--does it into indiv. bowls and pasta is done). Add the parsley and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
To serve , preheat broiler--put baguette slices in a single layer on a baking sheet. Sprinkle with olive oil and parm chees--broil til cheese is bubbly and golden brown, about 3 min. Ladle soup into bowls (add macaroni to ones having it in soup).--float cut up baguette slices in soup.
Makes 6 servings.