- 1/2 cup white beans, soaked in
- water overnight
- 1 bay leaf
- 4 garlic cloves, peeled
- 1/3 cup vegetable stock
- 2 red bell peppers, cut into 1/2"
- 4 cups Swiss chard or escarole,
- washed well and cut into 1/2"
- 1 Tbs. grated lemon zest
- 1/2 tsp. salt
- Freshly ground pepper
- 2 Tbs. lemon juice
- 1/4 pound Whole Grain penne pasta, uncooked
- 1/4 pound Whole Grain farfalle pasta, uncooked
Rinse the beans, put them in a saucepan, and cover with 2 cups cold water. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat. Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the pot from the heat.
Bring the vegetable stock to a simmer in a saute pan over moderate heat. Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2 cloves of garlic that have been minced, and lemon zest and stir well, until the greens are wilted, 3 to 4 minutes. Drain the beans (most of the liquid will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with the salt, pepper, and lemon juice.
Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables. Serves 4.
Sodium: 410 mg
Protein: 14 grams
Carbs: 60 grams
Fiber: 6 grams
Cholesterol: 0 mg
Fat: 1 gram
(4% of calories)
Sat. Fat: 0 grams
(0% of calories)
COPYRIGHT 1999 Center for Science in the Public Interest
COPYRIGHT 2000 Gale Group