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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. Keep warm.
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2
Bring a pot of salted water to boil for the rigatoni.
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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.
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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.
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5
Add the parsley, and salt and coarsely ground black pepper, to taste. Discard the bay leaf and herb sprigs.
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6
Cook the rigatoni (or whatever other small pasta you like) in the boiling water for 6 minutes; it should be slightly underdone. Drain.
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7
Add some rigatoni to the bottom of the bowl, pour soup over, and then top with a bit of cheese.
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8
I keep the pasta in a separate container in the fridge, so that it doesn't absorb all of the broth.
