Directions

Bring a pot of water to boil for the rigatoni. When it reaches a rolling boil, add salt and rigatoni. Boil for about 6 minutes until al dente.

In a large stock pot, warm 1/4 c. of olive oil over medium high heat and add the carrots, onion, celery and minced garlic. Saute about 6 minutes until vegetables are tender, stirring regularly. Then add the tomatoes, beans and chicken stock. Bring to a simmer and let the flavors come together for about 15 minutes.

Add the strained pasta to the stock pot, then add all the fresh sage, rosemary, thyme, oregano and parsley (reserved 2 Tbsp. of parsley as garnish). Add ground black pepper to taste.

To make the bread, warm a grill pan (or broiller) and drizzle the bread slices on both sides with olive oil. Place them on the grill pan for a few minutes on each side until the nice char marks appear. Remove from grill pan and rub the clove of garlic on slices of bread to season. Garnish both the soup and the bread with remaining parsley and enjoy.