Pasta With White Beans

• 1/2 cup dry white beans, soaked in water overnight
• 1 tablespoon olive oil
• 1/2 cup chopped celery
• 2 teaspoons garlic, peeled and minced
• 1/2 teaspoon crushed red pepper flakes
• 1/2 medium potato, peeled and diced
• 3/4 pound penne or farfalle
• 1/4 cup chicken broth, homemade or low-sodium canned
• 2 1/2 cups diced tomatoes
• 1/4 cup julienned basil leaves
• Salt and freshly ground pepper to taste
• 1 tablespoon Parmesan cheese

1. Drain the beans and place in a medium-size saucepan.
2. Cover with water and bring to a boil.
3. Reduce the heat and simmer until tender, about 40 minutes.
4. Drain and set aside.
5. In a medium-size skillet, heat the olive oil over medium heat.
6. Add the celery, garlic, red pepper flakes and potato and cook until tender.
7. Meanwhile, bring a large pot of lightly salted water to the boil.
8. Add the pasta and cook until just tender.
9. Drain and set aside.
10. When the vegetables are tender, add the chicken broth, stirring to scrape up any browned bits.
11. Place the pasta in a large bowl.
12. Add the vegetable mixture, the beans, tomatoes and basil and toss well.
13. Season with salt and pepper.
14. Divide among 4 plates and sprinkle with Parmesan.
15. Serve immediately.

white beans, olive oil, celery, garlic, red pepper, potato, penne, chicken broth, tomatoes, basil, salt, parmesan cheese

Taken from cooking.nytimes.com/recipes/11061 (may not work)