Bring a pot of salted water to boil for the rigatoni.
Combine the stock and garlic in a big saucepan and simmer for about 15 minutes to give the stock a nice, garlicky taste; strain out the garlic.
Cook the rigatoni in the boiling water for 6 minutes; it should be slightly underdone.¬† Drain and set aside.
Meanwhile, pour ¬ľ cup olive oil in another big saucepan.¬† Add the sage and rosemary and warm the oil over medium heat to infuse it with the flavor of the herbs, 3 to 4 minutes.¬† Discard the herbs.¬† Add the carrots, celery, onion and the chopped garlic and cook for 3 to 4 minutes, until the vegetables are softened but not browned.¬† Dump that out onto a plate.¬† Add a drizzle of oil to the pan, then the sausage and cook, breaking up the sausage with the side of a big spoon until well browned.¬† Return the vegetables to the pan along with the drained tomatoes and cook for 5 minutes.¬† Now add the beans, parsley, bay leaf, lemon juice, broth and lots of coarsely ground black pepper.¬† Bring to a simmer and cook for 15 minutes.¬† Stir in the cooked rigatoni.¬† Discard the bay leaf/
To serve, preheat the broiler.¬† Put the baguette slices in a single layer on a baking sheet and brush with the softened butter.¬† Sprinkle with the Parmigiano and broil until the cheese is bubbly and golden brown, about 3 minutes.¬† Ladle the soup into bowls and float a couple of the remaining croutons on top
Edited: October 15th, 2009