Prep 15 mins
Cook 40 mins
From Tyler Florence's Ultimate Series on Food Network.
- 2 quarts chicken stock
- 1 head garlic, halved
- 1⁄2 lb small rigatoni pasta
- extra virgin olive oil
- 8 fresh sage leaves
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 3⁄4 lb loose sweet Italian pork sausage
- 2 medium carrots, roughly chopped
- 2 celery ribs, roughly chopped
- 1 onion, roughly chopped
- 1 (28 ounce) can crushed plum tomatoes
- 1 bay leaf
- 2 (28 ounce) cans cannellini beans, drained and rinsed
- 1⁄2 bunch fresh parsley leaves, finely minced
- fresh coarse ground black pepper
- 12 slices baguette
- 1 cup freshly grated parmigiano-reggiano cheese
- 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 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.
- 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.
This soup is so good! I have to admit that I made quite a few changes, sorry!!! I left out the sausage to make it meatless and used dried herbs in place of the fresh. The garlic adds such a nice flavor without being overpowering. I have already made this two times and plan on making it a lot this winter. Thanks for posting!