1/4 cup extra virgin olive oil
2 cloves garlic, minced
1-1/2 tsp. fresh-ground black pepper
1/4 tsp. dried red pepper flakes
1/2 cup finely chopped onion
1 2-oz. can flat anchovies, mashed
2 15-oz. cans cannelloni (white beans), with liquid
1/3 - 1/2 lb. ditalini or small pasta, cooked
3 cups chicken stock
1 Tbsp. lemon juice
1/4 cup chopped fresh parsley or basil
1/2 cup grated Parmesan cheese
salt to taste
Directions:
In a large pot, heat the oil over medium-high heat. Saute' the garlic and both peppers for 30 seconds. Add onion and anchovies and saute' until onion is translucent; about 2 minutes. Add beans with their liquid, the ditalini pasta, and the chicken stock. Let mixture come to a boil, reduce the heat, and simmer 5-10 minutes. Just before serving, stir in the lemon juice and the parsley (basil), and 1/4 cup of the Parmesan cheese. Add salt to taste. Serve hot (with a nice crusty bread!), passing the remaining Parmesan at the table. Enjoy! -Diana
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