Spinach can replace the Swiss chard, and chickpeas or cannellini beans can replace the red kidney beans. Cookbook: Super Market Vegan by Donna Klein
2 Tbl olive oil
1 cup chopped onion
2 large cloves garlic, finely chopped
1/4 tsp crushed red pepper flakes or to taste
1 15 ounces can red kidney beans, rinsed and drained
4 ounces Swiss chard, stemmed and coarsely chopped
1/4 cup vegetable broth
1/2 tsp sea salt or to taste
black pepper to taste
8 ounces penne or other short tubular pasta, cooked according to package directions until done, drained
1/2 cup cherry or grape tomatoes, halved
In a large skillet with a lid, heat the oil over medium heat. Add the onion and cook about 3 minutes. Add garlic and red pepper flakes and cook about 1 minute. Add the beans, Swiss chard, broth, sea salt, and black pepper toss and combine. Cover and simmer, stirring a few times about3-5 minutes. Add the pasta and tomatoes and cook, uncovered about2 minutes stirring often.
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