Pasta With Beans and Greens
- Ready In:
- 35mins
- Ingredients:
- 14
- Serves:
-
4
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
- In a medium-large soup pot, sauté onion, garlic, and bell pepper in olive oil until soft (about 4-5 minutes).
- Add remaining ingredients and bring to a boil.
- 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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RECIPE SUBMITTED BY
lecole54
Machias, Maine
I only came to cooking in my 50s, when we moved home to a tiny town with only a few restaurants. I'm always on the hunt for easy, flavorful recipes (often ethnic cuisines), and I'm always ready to try something new and different! In cold weather I gravitate to stews, soups, and casseroles of the not-too-heavy kind; in hot weather I love a salad or cold soup. Partly because of my husband's diabetes (I'm borderline) and partly out of indolence, baking is not my thing.