pasta - Penne with White Beans and Greens

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* Exported from MasterCook *

 

Penne with White Beans and Greens

 

Recipe By :Andrea Chesman

Serving Size : 4 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup Great Northern or other white beans -- soaked overnight

or use the quick-soak method

6 cups water

1 onion -- halved

1 celery stalk -- halved

1 carrot -- halved

2 sprigs fresh thyme or sage

3/4 pound kale or other green -- stemmed and chopped

Salt and freshly ground black pepper

1 pound penne or other short pasta

1/4 cup extra-virgin olive oil

8 large garlic cloves -- sliced

1/4 teaspoon hot red pepper flakes -- optional

Freshly grated Parmesan cheese

 

Drain the beans. In a large pot, combine the beans with the 6 cups fresh water,

onion, celery, carrot, and thyme. Cover and bring to a boil. Then reduce the

heat and simmer, partially covered, until the beans are tender, approximately 1

1/2 to 2 hours. Do not overcook the beans. (The beans can be held for several

hours at this point.)

 

Remove and discard the onion, celery, carrot, and thyme sprigs. Season the beans

with salt and pepper to taste. Bring to a boil, then stir in the greens and

simmer until the greens are tender, about 8 minutes.

 

Meanwhile, cook the pasta in plenty of boiling salted water until al dente.

Drain. While the pasta cooks, heat the oil in a small heavy pan over very ery

low heat. Add the garlic and simmer until tender and slightly golden, stirring

occasionally and guarding against overbrowning, about 10 minutes. Mash the

garlic with a fork. Add the hot pepper flakes (if using). Toss with the pasta.

 

To serve, spoon the beans and greens on top of the pasta. Sprinkle a little

grated Parmesan cheese on top and pass additional cheese at the table.

 

Calories 729 * Protein 26 gm * Fat 16 gm * Percent of calories from fat 20%

Cholesterol 0 mg * Dietary fiber 17 gm * Sodium 46 mg * Calcium 180 mg

 

 

Source:

" 366 Delicious Ways to Cook Rice, Beans, and Grains "

Copyright:

" 1998 Andrea Chesman "

 

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Per Serving (excluding unknown items): 148 Calories; 14g Fat (80.3% calories

from fat); 1g Protein; 7g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 28mg

Sodium. Exchanges: 1 Vegetable; 2 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0