8 cups chicken stock
1/2 pound small rigatoni
Extra-virgin olive oil
6 fresh sage leaves
1 sprig fresh rosemary
1 sprig fresh thyme
3/4 pound loose hot Italian pork sausage (or turkey sausage for a healthier version)
2 medium carrots, roughly chopped
2 celery ribs, roughly chopped
1 sweet onion, roughly chopped
6 cloves of garlic, smashed
1 (28-ounce) can diced tomatoes
1 bay leaf
2 (14.5-ounce) cans cannellini 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
Bring a pot of salted water to boil for the rigatoni.
Pour 1/4 cup olive oil in a large pot. 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. Remove the herbs from the pot. Add carrots, celery, onion and garlic to the pot and cook for 3 to 4 minutes, until the vegetables are softened but not browned. Remove vegetables from the pot and set aide. Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.
Add the vegetables back to the pot, stir in the tomatoes, bay leaf, cannellini 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, lemon juice, salt and coarsely ground black pepper, to taste. Discard the bay leaf .
To serve, preheat a broiler. Put the baguette slices in a single layer on a baking sheet. Drizzle with a little olive oil. 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.