Step 1

Chop the parsley as finely as possible and grate the yellow part of the lemon rind with the smallest side of the cheese grater available. If you have a lemon zester, use it.

Step 2

Mix in a bowl and set aside.

Step 3

Preheat (toaster) oven to 400?.

Step 4

Mix tomatoes with olive oil directly in the baking pan.

Step 5

Sprinkle with chopped sage, salt, and pepper.

Step 6

Bake for about 25 minutes or until the tomatoes look wrinkly, start bursting, and slightly collapse. Set aside.

Step 7

Heat olive oil in a deep skillet, over medium heat.

Step 8

Add the chopped onions and cook and stir for about 3 minutes.

Step 9

Next, add red pepper flakes, tomato paste (or anchovies), and garlic.

Step 10

Stir for another 2 minutes. 

Step 11

Then, add beans and chicken or vegetable stock.

Step 12

Bring to a simmer and let it simmer (uncovered) for 10 minutes, stirring occasionally.

Step 13

It’s time to taste. It probably needs 1/4 tsp kosher salt and 1/4 tsp black pepper. Taste again.

Step 14

Add the roasted tomatoes (with all the pan juices) to the skillet, give it a good stir, and simmer (uncovered) for another 10 minutes, stirring occasionally. Taste again. Maybe it needs a little more salt.

Step 15

If using, add the baby spinach just for the last couple of minutes. 

Step 16

Serve with some toasted bread, and don’t forget to garnish with the lemon zest-parsley mixture. Enjoy!