Ingredients Jump to Instructions ↓

  1. 1/2 cup 80g / 2.8oz White beans - - soaked in water ov

  2. 1 Bay leaf

  3. 4 Garlic cloves - peeled

  4. 1/3 cup 78ml Vegetable stock

  5. 2 Red bell peppers - - cut into 1/2-inch

  6. 4 cups 948ml Swiss chard or escarole - - washed well and cu Into 1/2-inch strips

  7. 1 tablespoon 15ml Grated lemon zest

  8. 1/2 teaspoon 2 1/2ml Salt Freshly ground pepper

  9. 2 tablespoons 30ml Lemon juice

  10. 1/4 lb 113g / 4oz Penne pasta - uncooked

  11. 1/4 lb 113g / 4oz Farfalle pasta - uncooked

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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.


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