Minestrone Soup with Sweet Sausage

Ingredients

• 2  bay leaves 
• 14 ounce .5 can cannellini beans drained canned
• 14 ounce garbanzo beans drained canned
• 1  carrots chopped
• 2  carrots quartered
• 2 ribs celery quartered
• 4 servings ciabatta rolls for serving
• 3 tablespoons evoo 
• 1  bulb fennel chopped
• 4 cloves garlic sliced chopped
• 1  optional: lemon sliced
• 1  onion chopped
• 1 large onion with root end attached quartered
• 4 servings parmigiano-reggiano grated
• 9 servings peppercorns black
• 2  plum tomatoes 
• 3 sprigs rosemary fresh chopped
• 9 servings stems rosemary fresh
• 4 servings salt 
• 4 servings salt and pepper freshly ground
• 0.8 cup broken spaghetti 
• 1 pound cut from casing sweet italian
• 9 servings stems thyme fresh
• 3 sprigs thyme leaves fresh chopped
• 4 pound meat from a rotisserie chicken whole

Equipment

• bowl
• ladle
• pot
• box grater

Directions

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