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Makes 8 to 9 cups.
1/2 cup dried red beans, about 3 ounces, sorted and soaked overnight
6 cups cold water
2 bay leaves
2 fresh sage leaves (I use 1/4 teaspoon ground sage.)
1 fresh oregano sprig (I use 1/2 teaspoon dried oregano.)
1 tablespoon extra virgin olive oil
1 medium-sized red onion, diced, about 2 cups
salt and pepper
1/4 teaspoon dried basil
1/4 teaspoon dried oregano
6 garlic cloves, finely chopped
1 small carrot, diced, about 3/4 cup
1 small red bell pepper, diced, about 3/4 cup
1 small zucchini, diced, about 3/4 cup
1/4 cup dry red wine (I use cranberry juice.)
2 pounds fresh tomatoes, peeled, seeded, and coarsely chopped, about 3 cups, or 1 28-ounce can tomatoes with juice, coarsely chopped
1/4 cup small pasta, cooked al dente, drained, and rinsed
1/3 bunch fresh spinach or chard, cut into thin ribbons and washed, about 2 cups packed
2 tablespoons chopped fresh basil
Drain and rinse beans. Place them in a 2-quart saucepan with the water, 1 bay leaf, the sage leaves, and the oregano. Bring to a boil, reduce the heat, and simmer, uncovered, until the beans are tender, about 30 minutes. Remove the herbs.
While the beans are cooking, heat the olive oil in a soup pot. Add the onion, 1/2 teaspoon of salt, the dried herbs, and a few pinches of pepper. Saute the onion over medium heat until soft, 5 to 7 minutes. Add the garlic, carrots, peppers, and zucchini and saute for 7 to 8 minutes. Add the wine and cook for 1 to 2 minutes, until the pan is almost dry. Add the tomatoes, 1 teaspoon of salt, 1/8 teaspoon pepper, and the remaining bay leaf. Simmer for 15 minutes, then add the pasta, spinach or chard, and beans with their broth. Season with salt and pepper to taste. Add the fresh basil just before serving.
I added an extra cup of water toward the end and let it simmer in.
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