Pasta e Fagioli

Ingredients:

· 3 T. olive oil

· 5 cloves garlic, sliced

· 1 carrot, small dice

· 1 onion, small dice

· 2 celery stalks, small dice

· 4 whole anchovies, optional

· 1 T. tomato paste

· ½ C. sherry

· 1 (14 oz.) can fire roasted diced tomatoes

· 4 C. chicken stock

· 2 (14 oz.) can cannellini beans (can also use red kidney beans or garbanzo beans if preferred)

· ½ lb. ditalini pasta (or other small pasta shape – or even cut noodles if preferred), cooked

· ¼ C. chopped parsley

· 10 basil leaves, chiffonade

· 1 C. chopped fresh spinach

· Pinch of red pepper flakes

· Salt, Pepper

Preparation

1. Heat the oil in a large pot over medium heat. Add the onion, carrot, celery and saute for 4-5 minutes, or until soft. Add the garlic and cook for another 1-2 minutes until fragrant.

2. Add the tomato paste and cook in slightly until the raw flavor has toasted out -2-3 minutes. Do not let the tomato paste burn.

3. Deglaze the pan with the sherry and cook until the alcohol has evaporated. Next add the tomatoes, anchovies, chicken stock, and beans. Cook for 15-20 minutes. Then take 1 c. of the bean tomato mixture and puree, then return to the pot.

4. Reduce the heat to medium and add the basil, parsley, spinach, and pepper flakes. Cook for another 5-7 minutes or until the spinach has broken down. Season with salt and pepper.

5. Add some of the pasta to 4 bowls and ladle over the bean tomato mixture. Garnish with olive oil, grated parmesan, and parsley.