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1
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.
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2
Keep warm.
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3
Bring a pot of salted water to boil for the rigatoni.
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4
Pour 1/4 cup olive oil in a large saucepan.
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5
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.
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6
Add the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.
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7
Chop the carrots, celery, and onion in a food processor.
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8
Add to the saucepan and cook for 3 to 4 minutes, until the vegetables are softened but not browned.
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9
To the pan with the sausage stir in the crushed tomatoes, bay leaf, cannelloni beans, and chicken stock.
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10
Bring to a simmer and cook for 15 minutes stirring occasionally.
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11
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone.
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12
Drain and stir into the simmering soup.
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13
Add the parsley, and salt and coarsely ground black pepper, to taste.
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14
Discard the bay leaf and herb sprigs.
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15
To serve, preheat the broiler.
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16
Put the baguette slices in a single layer on a baking sheet.
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17
Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes.
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18
Ladle the soup into bowls and float a couple of the baguette slices on top.
