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1
Heat the oil in a Dutch oven over moderate heat.
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2
Add in the sausage and cook, breaking it up and browning it, until it loses all its pink color, 10-12 minutes.
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3
Remove all but 2 tablespoons of fat from the pan; add in the onion, garlic, celery, carrots, and rosemary; saute for 4-5 minutes, until the vegetables begin to soften.
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4
Add in the wine, salt, and pepper; boil until the wine is reduced to about 2 tablespoons (this shouldn't take long).
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5
Add in the tomatoes; bring the mixture to a boil, stirring well.
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6
Pour in the broth and add the cheese rind and beans.
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7
Simmer the mixture, uncovered, for 25 minutes, until it thickens a bit.
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8
Add in the pasta and simmer for another 10 minutes, until the liquid has thickened.
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9
Sprinkle the cheese on top; transfer to a 350u00b0 preheated oven and bake for 20 minutes or so, until the sauce is bubbling and the cheese is golden; serve hot in soup bowls.
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10
OAMC: Make as directed through step 8; cool, then cover and refrigerate for up to 2 days or freeze for up to 2 months.
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11
Defrost the casserole in the refrigerator overnight (if frozen); preheat oven to 350u00b0; let casserole come to room temperature for 30-40 minutes.
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12
Sprinkle cheese over the top; bake for 20-25 minutes until the sauce is bubbling and the cheese is golden; serve in soup bowls.
