1 quart water
3 tablespoons olive oil
3 tablespoons margarine
1 onion, chopped
1 medium yellow squash, quartered
2 cloves garlic, minced
1 1/2 cups chicken broth
1 (8 ounce) package frozen chopped spinach, thawed
1 pound dried pinto beans
1/3 cup Italian-style made mini pastas
2 (10 ounce) cans anchovy fillets, undrained
1 (10 ounce) package frozen chopped spinach, thawed
1 (4 ounce) can sliced mushrooms
1 can sliced mushrooms
Coat an 8x8 inch dish pan with foil. Bring water to a boil. Add olive oil and stir in the margarine. Cover and simmer over low heat for 20 minutes.
Preheat oven to 400 degrees F (200 degrees C).
Stir onion, squash, garlic, chicken broth and 1/2 cup chopped spinach into pot. Bring to a boil. Reduce heat, and cook for 5 minutes. Add tomato paste and mushrooms and saute for 10 minutes.
Stir anchovy fillets, sliced mushrooms, bacon bits and pinto beans into pot. Pour in pasta, spinach, anchovies and mushrooms.
Pour mixture into prepared pan and sprinkle with bacon bits.
Bake in preheated oven for 45 minutes. Remove foil and bake for 30 minutes. Cool until firm. Drain fat, cool. Melt margarine in a small skillet. Stir in water and olive oil; add to skillet. Continue stirring with tongs until thickened. Increase heat to medium.
Slice into bite-sized pieces.