Pasta with Red Peppers, Greens, Beans, Garlic and Lemon Zest

• 1/2 cup white beans soaked in water overnight
• 1 each bay leaves
• 4 each garlic cloves
• 13 cup vegetable stock
• 2 each sweet red bell peppers cut into 1/2 inch strips
• 4 cups escarole washed well and cut
• 1 tablespoon lemon zest grated
• 1/2 teaspoon salt
• 2 tablespoons lemon juice
• 1/4 pound pasta, penne
• 1/4 pound pasta farfalle

1. Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.
2. Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat.
3. Reduce the heat and simmer until tender, 45 to 60 minutes.
4. Remove the pot from the heat.
5. Bring the vegetable stock to a simmer in a saute pan over moderate heat.
6. 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.
7. 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.
8. Warm through.
9. Season to taste with the salt, pepper, and lemon juice.
10. Meantime, cook the pasta according to the package directions.
11. Drain and toss with the beans and vegetables.

white beans, bay leaves, garlic, vegetable stock, sweet red bell peppers, escarole washed well, lemon zest, salt, lemon juice, pasta, pasta farfalle

Taken from recipeland.com/recipe/v/pasta-red-peppers-greens-beans--40685 (may not work)