Delish Minestrone Soup

Pour chicken stock/broth into a large pot, along with the smashed garlic, and bring to a boil. Boil for 15 minutes so the chicken stock becomes nice and garlicky. Remove from heat and strain the broth to remove garlic gloves.

Bring a pot of water to a boil and cook rigatoni for 6 minutes, strain and set aside.

Place large skillet over medium high heat and add some of the olive oil, sage and rosemary. Once the herbs start popping remove them from the oil and set aside. Add carrots, celery and onion to hot pan and cook until tender (about 10 minutes). Add minced garlic and cook for a couple more minutes. Remove vegetables from pan and set aside.

Add a drizzle of olive oil to the same pan and over medium heat, brown your ground pork sausage. I do really mean BROWN it. Make the edges kind of crispy, this adds tons of flavor to your soup.

Once browned, add cooked vegetables back into pan along with the can of drained tomatoes. Cook this for about 5 minutes and then add all of this to your broth. Place broth back over medium heat, add the beans and tons of black pepper. Simmer this for about 15 minutes. At the very end, add your rigatoni and chopped parsley.

Top with grated parmesan cheese and a chewy piece of sourdough bread.