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1
Heat 1 tablespoon EVOO in a soup pot over medium heat.
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2
Add the pasta and toast until deep golden, nutty and fragrant, then remove the pasta and reserve.
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3
Add the remaining 2 tablespoons EVOO and raise the heat a bit.
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4
Add the sausage and cook until browned, then transfer the sausage to a plate.
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5
Add the carrots, fennel, garlic and onions, and season with salt and pepper.
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6
Cook until tender, about 10 minutes.
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7
Return the sausage to the pot and add the beans and Chicken Poaching Liquid.
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8
Using the large holes of a box grater, grate the tomatoes into the soup.
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9
Add the rosemary and thyme, and season with salt and pepper.
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10
Simmer the soup to combine the flavors.
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11
Return the soup to a boil, stir in the toasted pasta and cook until al dente.
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12
Ladle the soup into shallow bowls and top with the cheese.
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13
Serve with ciabbatta rolls.
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14
Cook's Note: If you are not serving the soup immediately, cool and store it in the refrigerator before adding the pasta.
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15
Return it to a boil and cook the pasta as directed.
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16
Place the chicken in a pot and add the bay leaves, carrots, celery, lemons, onions, peppercorns, rosemary, thyme and some salt.
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17
Cover with water and bring to a boil.
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18
Reduce the heat to a simmer and poach the chicken for 1 hour.
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19
When the chicken is cool enough to handle, discard the skin and bones and separate the meat into bite-size pieces.
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20
Strain the stock and reserve.
