Red Bean Pasta Fagioli

• 2 1/2 tablespoons olive oil
• 2 1/2 tablespoons butter (I use Smart Balance)
• 3 garlic cloves, crushed
• 1 small onion, roughly chopped
• 1/2 teaspoon red pepper flakes
• 1/2 teaspoon dried rosemary, crushed
• 1 ham hocks or 2 slices country ham
• 1 (14 1/2 ounce) can fire roasted diced tomatoes
• 1 cup dried dark red kidney beans, washed and drained
• 2 bay leaves
• 4 inches piece parmesan rind, more for garnish
• 1/2 cup small pasta, Ditalini for example
• 1 1/2 cups extra small pasta, I use Private Select Stars
• 1/2 cup chopped frozen spinach
• ground pepper
• kosher salt
• 1 1/2 cups chicken broth

1. In a large stock pot, over medium heat, heat olive oil and butter. Add Ham and begin the rendering. Add onion, garlic, red pepper flakes and rosemary. Cook 2 minutes Add tomatoes and cook an additional 2 minutes Add beans, bay leaves and 2 quarts water. Cover and bring to a boil, reduce heat and simmer 2 to 3 hours or until the beans are tender. Liquid should be reduced considerably. Remove ham and parmesan rind about half way through cooking. Remove bay leaves and then add Chicken broth and spinach, salt and pepper to taste then return to a boil. Uncovered add pasta and cook until aldente.
2. Serve topped with shaved parmesan on each bowl. Great served with a nice crusty bread!

olive oil, butter, garlic, onion, red pepper, rosemary, ham hocks, tomatoes, kidney beans, bay leaves, parmesan rind, pasta, extra small pasta, frozen spinach, ground pepper, kosher salt, chicken broth

Taken from www.food.com/recipe/red-bean-pasta-fagioli-439883 (may not work)