Pasta With Beans and Greens |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Don't you just love one-pot meals - especially when they cook up fast and are delicious?! This is a combination of Pasta Fagiole and Greens and Beans (the latter an upstate New York favorite). It can be made with a variety of different greens (I chose kale the first time around because that was most affordable), although I think that sharper greens are the better choice. The recipe appeared in our local supermarket's (Hannaford) bi-monthly magazine. It will look like you have way too much kale to possibly get this all to cook properly: never fear, just keep stirring! Ingredients:
1 medium onion, finely chopped |
3 garlic cloves, minced |
1 green bell pepper, diced |
1 tablespoon olive oil |
1 (14 1/2 ounce) can diced tomatoes, with juice (fire-roasted if you can get it) |
2 cups whole wheat pasta shells, medium |
2 cups water |
1 (28 ounce) can cannellini beans, drained and rinsed |
6 cups kale, chopped (or chard, escarole, or spinach) |
1 tablespoon dried basil |
1/2 teaspoon crushed red pepper flakes (optional) |
1/2 teaspoon salt |
1 1/4 teaspoons black pepper |
grated parmesan cheese (to serve) |
Directions:
1. In a medium-large soup pot, sauté onion, garlic, and bell pepper in olive oil until soft (about 4-5 minutes).
2. Add remaining ingredients and bring to a boil.
3. Cover, reduce heat, and simmer 10 minutes (until pasta is cooked). Season with salt and pepper and serve, topped with grated Parmesan cheese.
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