Pasta e Fagiole | Max Bernstein

Ingredients

• 6 garlic cloves
• 1 large yellow onion, halved
• 4 carrots, peeled, roughly chopped
• 1 fennel bulb, stemms trimmed, roughly chopped
• 1/2 cup extra virgin olive oil
• kosher salt
• freshly ground pepper
• 6 anchovies packed in oil, drained
• 2 teaspoons dried oregano
• 2 teaspoons fennel seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric
• 2 teaspoons chili flakes (heat to taste)
• 1/4 cup tomato paste, double concentrate
• 8 oz dried medium beans such as baby lima, gigante, corona, tarbais, cranberry, marcella
• 1 3 fresh or dried bay leaves
• 2 dried shiitakes (bump up if removing anchovies)
• 1 bunch kale, stripped from stems, torn into 3-inch pieces
• 1 or 2 Parmigiano rinds (optional; bump up if removing anchovies)
• 8 oz small ridged pasta such as cavatelli or orecchiette (we prefer orecchiette)