1 cup chopped onions
5 to 6 garlic cloves, minced
2 teaspoons olive oil
1 pound of fresh greens, such as chicory, endive, escarole, Swiss chard, kale or spinach,
well rinsed and chopped or cut in strips
3 cups cooked cannelli beans ( two 15-ounce cans with liquid)
1/2 cup finely chopped fresh basil, or dried basil to taste
6 cups cooked whole wheat, short, chunky cut pasta, such as ziti, radiatore, tubetti, orecchiette
salt and ground pepper to taste
Bring a large covered pot of water to a boil over high heat. Add 1 teaspoon of salt, for cooking the pasta.
Heat a non-stick sauce pan over low heat, sauté the onions and garlic in the olive oil until golden, about 10 minutes. Add the greens and continue to cook to mix the leaves with oil and garlic/onion mixture. Add 1/2 cup of water or vegetable/chicken broth, cover and increase heat to medium and cook for 5 minutes watching to see if more water is needed. You can add an additional 1/2 cup water or broth if needed. Add beans and basil and continue to cook for 5 more minutes.
When the water comes to a boil add the pasta, stir, and bring to a boil. Cook until al dente (slightly undercooked and chewy). Drain the pasta and add the beans and greens. Add parmesan cheese and pepper to taste.
Makes 6 to 8 servings.