Pasta With Beans and Greens

• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 green bell pepper, diced
• 1 tablespoon olive oil
• 1 (14 1/2 ounce) can diced tomatoes, with juice (fire-roasted if you can get it)
• 2 cups whole wheat pasta shells, medium
• 2 cups water
• 1 (28 ounce) can cannellini beans, drained and rinsed
• 6 cups kale, chopped (or chard, escarole, or spinach)
• 1 tablespoon dried basil
• 12 teaspoon crushed red pepper flakes (optional)
• 12 teaspoon salt
• 1 14 teaspoons black pepper
• grated parmesan cheese (to serve)

1. In a medium-large soup pot, saute onion, garlic, and bell pepper in olive oil until soft (about 4-5 minutes).
2. Add remaining ingredients and bring to a boil.
3. Cover, reduce heat, and simmer 10 minutes (until pasta is cooked).
4. Season with salt and pepper and serve, topped with grated Parmesan cheese.

onion, garlic, green bell pepper, olive oil, tomatoes, whole wheat pasta shells, water, cannellini beans, kale, basil, red pepper, salt, black pepper, parmesan cheese

Taken from www.food.com/recipe/pasta-with-beans-and-greens-480367 (may not work)