Garlicky Greens With Penne Pasta & Spicy Tomato Broth

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're 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 "shock" 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.