Name: Pasta with Greens And White Beans
Ingredients: 1 1/2 lb Greens; washed & not dried; 2 tb Olive oil; 6 Cloves garlic; minced; 1/4 ts Crushed red pepper flakes; 1/3 c Vegetable stock; w/1 tsp. "chicken"; Broth powder; 1 1/2 c Cooked cannelini beans; rinsed & drained; 1/4 ts Salt; 12 oz Uncooked pasta; Salt and pepper; 2 tb Parmesan cheese

Loving a holy God is beyond our moral power. The only kind of God we can love by our sinful nature is an unholy god, an idol made by our own hands. Unless we are born of the Spirit of God, unless God sheds His holy love in our hearts, unless He stoops in His grace to change our hearts, we will not love Him… To love a holy God requires grace, grace strong enough to pierce our hardened hearts and awaken our moribund souls.

R.C. Sproul

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Grains, Dairy	Vegetarian	New, Vegtime5	5	servings

INGREDIENTS

1 1/2	lb	Greens; washed & not dried
2	tb	Olive oil
6		Cloves garlic; minced
1/4	ts	Crushed red pepper flakes
1/3	c	Vegetable stock; w/1 tsp. "chicken"
		Broth powder
1 1/2	c	Cooked cannelini beans; rinsed & drained
1/4	ts	Salt
12	oz	Uncooked pasta
		Salt and pepper
2	tb	Parmesan cheese

INSTRUCTIONS

Bring 3 quarts of water to a boil in a large saucepan.
Prepare greens by ripping leaves off stems. Tear or cut leaves into
bite-size pieces. You should have about 12 cups.
Heat oil in large skillet over medium-high heat. Add garlic and red pepper
flakes; saute for 2 minutes. Stir in greens and stock; cover pan. Cook
until greens are wilted and tender yet still bright green, about 7 min.
Gently stir in beans and salt; keep warm.
While greens are cooking, drop pasta into boiling salted water; cook until
al dente, about 10 minutes. Drain; stir in greens and bean mixture. Top
with cheese. Makes 5 servings, 7 grams of fat per 1-1/2 cup serving. |
Recipe by: November 1996 Vegetarian Times
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