Pasta with Greens and White Beans

• 1 1/2 lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried
• 2 Tbs. olive oil
• 6 cloves garlic, minced
• 1/4 tsp. crushed red pepper flakes
• 13 cup vegetable stock or water mixed with 1 tsp. vegetarian chicken broth powder
• 1 1/2 cups cooked or canned cannellini or other white beans, rinsed and drained
• 1/4 tsp. salt
• 12 oz. uncooked pasta such as penne, rigatoni or ziti
• Salt and freshly ground pepper to taste
• 2 Tbs. soy Parmesan cheese, optional

1. Bring 3 quarts of water to a boil in large saucepan.
2. Prepare greens by ripping leaves off stems.
3. Tear or cut leaves into bite-size pieces.
4. You should have about 12 cups.
5. Heat oil in large skillet over medium-high heat.
6. Add garlic and red pepper flakes; saute for 2 minutes.
7. Stir in greens and stock; cover pan.
8. Cook until greens are wilted and tender yet still bright green, about 7 minutes.
9. Gently stir in beans and salt; keep warm.
10. While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes.
11. Drain; stir into greens and bean mixture.
12. Top with soy cheese if using.

kale, olive oil, garlic, red pepper, vegetable stock, white beans, salt, pasta, salt, soy parmesan cheese

Taken from www.vegetariantimes.com/recipe/pasta-with-greens-and-white-beans/ (may not work)