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1
If you have soaked beans over night, drain the pot and refill with cold water, 2 inches above beans.
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2
Bring the pot to a simmer and skim off any foam that bubbles to top. Turn down heat to a low simmer and add bay leaf, 1 tablespoon tomato paste, 1 cup of chicken stock, 3 smashed garlic cloves, 2 sprigs of thyme, and 1/2 teaspoon sea salt. It should simmer on low for 1 hour, stirring occasionally so that beans will not stick to bottom. Add more stock if needed.
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3
In a saute pan, heat oil and saute the onions, carrots, celery, and fennel until are soft about ten minutes. Careful not to brown. Add the garlic and cook for 1 more minute. Add the vegetables to the bean pot and stir.
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4
If you have a stick blender, carefully immerse into the pot, and blend by pulsing 6-7 times. You don't want it completely blended, only by half. If you don't have a stick blender, use a regular blender. Carefully place 1/2 bean vegetable mix into blender and pulse.
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5
In a skillet saute sausage with red chile peppers, breaking it into little pieces, until lightly browned. Add the wine and 2 remaining tablespoons tomato paste and vegetable concentrate or bullion . Simmer until reduced and thickened.
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6
Add all the bean and vegetable mix into the dutch oven, along with the sausage and parsley. Adjust taste for salt and fresh pepper.
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7
Cover and bake for 2 hours on 325.
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8
Remove lid, and swirl in spinach. Cool 5 minutes before serving.
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9
*If using canned beans, drain and rinse with cold water. Place in pot with 1 cup of cold water). Bring
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10
to a low simmer and add bay leaf, 1 tablespoon tomato paste, 1 cup of chicken stock, 3 smashed garlic cloves, 2 sprigs of thyme, and 1/2 teaspoon sea salt (omit if beans are not low sodium). Simmer low for only 5-10 minutes. Set aside and proceed with the recipe.
