Directions:
- Steel knife: With food processor running, drop garlic through feed tube and mince. Add onion and chop coarsely, using 6 to 8 on/off turns.
- Remove leaves from chard and reserve. Cut stems into feed tube lengths.
- Ultra thick: Stand stems in feed tube; slice, using light pressure.
- Heat oil in heavy 4-quart saucepan over medium heat. Add contents of work bowl and cook until soft, stirring occasionally, about 15 minutes.
- Add stock and water; bring to a boil. Mix in penne and cook 5 minutes.
- Ultra thick: Roll up chard leaves and arrange in feed tube. Slice, using light pressure. Add chard leaves to saucepan.
- Mix in beans, fennel seed, red pepper flakes, salt and pepper.
- Bring to boil and cook until penne is tender, about 3 minutes.
- Can be made ahead. Pass the Parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 241.08 Kcal (1009 kJ) | ||
| Calories from fat | 99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11g | 17% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 2% | |
| Sodium | 588.58mg | 25% | |
| Potassium | 471.26mg | 10% | |
| Total Carbs | 23.46g | 8% | |
| Sugars | 7.02g | 28% | |
| Dietary Fiber | 4.63g | 19% | |
| Protein | 12.4g | 25% | |
| Vitamin C | 16.3mg | 27% | |
| Iron | 1.8mg | 10% | |
| Calcium | 64mg | 6% | |
| Amount Per 100 g | |||
| Calories | 43.37 Kcal (182 kJ) | ||
| Calories from fat | 17.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.98g | 17% | |
|---|---|---|---|
| Cholesterol | 1.3mg | 2% | |
| Sodium | 105.88mg | 25% | |
| Potassium | 84.78mg | 10% | |
| Total Carbs | 4.22g | 8% | |
| Sugars | 1.26g | 28% | |
| Dietary Fiber | 0.83g | 19% | |
| Protein | 2.23g | 25% | |
| Vitamin C | 2.9mg | 27% | |
| Iron | 0.3mg | 10% | |
| Calcium | 11.5mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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