3 or 4 anchovy fillets, can substitute anchovy paste
¼ tsp dried rosemary
¼ cup olive oil
½ tsp minced garlic
½ lb. broccoli raab, trimmed and cut into 1 inch pieces (about 4 cups)
5 cups chicken stock
½ cup small elbow macaroni
¾ cup canned navy or small white beans, rinsed and drained
2-½ tsp kosher salt
Freshly ground black pepper to taste
Freshly grated Parmesan cheese for serving
Chop the anchovies and rosemary together to form a paste. Heat the oil in a medium saucepan. Add the anchovy-rosemary paste and garlic. Cook until the garlic just begins to brown. Add the broccoli raab and toss to coat with the oil. Cook, stirring frequently, until greens are wilted. Add the stock and bring to a boil. Reduce the heat, add the macaroni and simmer for 8 minutes. Stir in the beans, salt, and pepper. Simmer for 1 to 2 minutes more, until the pasta is cooked through and the flavors are melded. Serve topped with cheese.
Makes 6 cups.