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Ingredients

  • 1 bag Gluten free pasta
  • 3 Bunches fresh dark leafy greens escarole, chard, collard greens, kale, spinach
  • 3 Tablespoons Olive oil
  • 6-8 Garlic cloves minced
  • Crushed red pepper flakes to taste
  • 2 14.5 ounce Cans cannellini beans rinsed and drained
  • 8-16 ounce vegetable broth more liquid will make it more like a soup
  • Nutritional yeast to taste
  • Sea salt and black pepper to taste

Instructions

Pasta

  1. Bring a large pot of water to a boil, add a tsp of salt (optional) and pasta noodles. Follow directions on label for cooking time.

Greens and Beans

  1. While noodles are cooking. In a large skillet sauté the escarole on medium heat with a splash of water for 5 minutes to par cook. You may need to do it in batches so as not to overload the pot. Drain and set aside.

  2. In the skillet. heat olive oil over medium high heat.

  3. Add garlic cloves and crushed red pepper flakes to taste (the more you add the spicier it will be - I encourage you to at least add a little). Stir the garlic often until it is golden brown (don't let it burn or you'll have to start over again).

  4. Add the beans and broth to the pan. Cook for a couple minutes stirring frequently.

  5. Add the dark leafy greens and reduce the heat to medium low. Cook for 10-15 minutes uncovered, stirring periodically.

  6. Stir in noodles to the Greens and Beans and mix to combine. Taste and season with salt and pepper, more chili pepper flakes.

  7. Serve immediately, add a sprinkle of nutritional yeast for a cheesy flavour.