Loving chefs recipes

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 4 servings

All the flavors of pasta puttanesca in hearty, spicy soup form!

Ingredients

• 3 tablespoons olive oil, divided 
• 1 small yellow onion, diced 
• coarse salt and fresh black pepper 
• 4 cloves garlic, minced 
• 4 anchovy filets, minced 
• 1/4 cup sun-dried tomatoes, chopped 
• 1 teaspoon dried Italian seasoning, crushed between fingertips 
• 1/3 cup kalamata olives, pitted and chopped 
• 2 heaping tablespoons capers 
• 1 can cannelinni beans, rinsed 
• 1 cup fresh plum tomatoes, diced 
• 4 cups low-sodium chicken broth 
• 1/2 teaspoon red pepper flakes 
• 1 tablespoon fresh chopped parsley 
• 6 ounces tubettini or other small pasta 
• coarse salt and fresh black pepper 
• grated parmesan cheese, for serving 

Instructions
In a large, heavy-bottomed saucepan heat the oil over medium-low heat. Cook the onion 5 minutes with a dash of salt and pepper, stirring often. Add the garlic, anchovies, sun-dried tomatoes and Italian seasoning, cook 5 more minutes stirring often.
Stir in the olives, capers, beans and tomatoes. Pour in the broth and red pepper flakes. Bring to a simmer 20 minutes.
Meanwhile cook tubettini to al dente in plenty of salted water. Drain and toss with a teaspoon or two of olive oil to prevent sticking.
Stir the parsley into the soup and taste, season with salt and pepper if needed.
To serve add a few spoons of pasta to a bowl and spoon soup over top, sprinkle with parmesan.