Heat 1 tablespoon EVOO in a soup pot over medium heat. Add the pasta
and toast until deep golden, nutty and fragrant, then remove the pasta and reserve. Add the remaining 2 tablespoons EVOO and raise the heat a bit. Add the sausage and cook until browned, then transfer the sausage to a plate. 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
. 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
. 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.