INGREDIENTS
2 tbsp
olive oil
1
onion
2
anchovy filets
1 serving
kosher salt and pepper
3 cloves
garlic
1 tbsp
tomato paste
1 tbsp
oregano
1 tbsp
rosemary
3/4 tsp
red-pepper flakes
15 oz
chickpeas
28 oz
canned tomatoes
4 cups
chicken broth
3 oz
ditalini pasta
4 cups
tuscan kale
1 serving
parmesan cheese