For the Tomato Broth:
1 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped celery
1/2 cup chopped carrots
Vegetable trimmings (not cabbage, broccoli, or cauliflower)
2 cups tomato juice
Sprigs of fresh thyme, rosemary, basil, and oregano
2 fresh chile peppers, halved, or 1 tsp. hot red pepper flakes
salt (or miso paste) and freshly ground black pepper to taste
For the Greens and Pasta:
1 1/2 lb. broccoli rabe, trimmed and chopped coarse
1 medium red onion, cut into slivers
2 tsp. extra-virgin olive oil
1 (19-oz.) can white cannellini beans, drained
1 large tomato, seeded and chopped coarse
2 tsp. minced garlic
12 oz. penne pasta, cooked
1/2 bunch basil (1 oz.), washed and chopped
FOR THE TOMATO BROTH: Put all the vegetables and vegetable trimmings in a large saucepan. Add the tomato juice and bring to a boil over high heat. Lower the heat and maintain a slow simmer for about 1 hour, adding the herbs and chiles during the last 20 min. of cooking. Season with salt or miso and pepper, if desired, and strain.
FOR THE GREENS AND PASTA: If you are using a microwave oven, put the broccoli raab in a microwave-safe dish with an inch of water. Cover loosely and microwave on high for 3 min. Alternatively, bring a pot of salted water to a boil over high heat. Add the raab and cook until tender, 2 to 3 min. Either way, immediately dip the raab in ice water to it and stop the cooking. Drain and set aside.
In a large nonstick skillet over medium heat, saute the onion in the oil until translucent. Add the raab and cook briefly. Add the beans, tomato, garlic, and penne, stir to combine well. Add salt and pepper to taste. Add the basil, olive paste, and about 3/4 cup tomato broth; toss to combine. Serve in large bowls topped with more tomato broth and Tabasco on the side.