Ceci Spinach and Shells

Ingredients

• For the tomato sauce
• 1 14.5 ounce can plum tomatoes, crushed
• 4 tablespoons butter
• 1 cup rough chopped onions
• 3 cloves garlic, halved
• 1 teaspoon ground fennel seed
• 1 heaping teaspoon anchovy paste
• 1 cup water
• For the soup
• The tomato sauce
• 5 to 6 cups chicken broth
• 4 cups cooked chick peas (or two 14.5 ounce cans, drained and rinsed)
• 1 1/2 cups mini shell pasta (or ditalini, tubetti, or elbows)
• 1 heaping tablespoon home made or commercially prepared basil pesto (or 12 finely sliced fresh basil leaves)
• 2 large handfuls of fresh baby spinach leaves, thick stems removed
• 1/3 cup finely grated parmesan plus lots more for garnish
• Salt and pepper to taste if needed

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