Ingredients
| 2 | quarts | chicken stock |
| 4 | garlic crushed | |
| 1⁄2 | pound | small rigatoni or other hearty shape of pasta |
| Extra-virgin olive oil | ||
| 8 | fresh sage leaves | |
| 1 | sprig fresh rosemary | |
| 2-3 | sprigs fresh thyme | |
| 3⁄4 | pound | loose Italian pork sausage (sweet, or hot- both work well) |
| 3 | medium | carrots roughly chopped |
| 2 | celery ribs roughly chopped | |
| 1 | onion roughly chopped | |
| 1 | (28-ounce) can | whole tomatoes (I like to use the Hunts brand with basil added.) |
| 1 | bay leaf | |
| 1-2 | (15-ounce) can | Great Northern beans drained and rinsed |
| 1 | 10 ounce package | frozen green beans preferable the steam-in-the-packet kind |
| 1⁄2 | bunch | fresh parsley leaves finely minced |
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