Hunter'S Minestrone (Adapted To Be A Bit More Healthy)

1. 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. Keep warm.

2. 2

   Bring a pot of salted water to boil for the rigatoni.

3. 3

   Pour 1 teaspoon olive oil and add Pam spray to a large saucepan. Add about eight sage leaves, 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 (taken out of the casing) 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.

4. 4

   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.

5. 5

   Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.

6. 6

   Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain.

7. 7

   Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese.

8. 8

   I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.

* Per serving · 4 servings · Values may vary.