Title: Pasta w/red peppers~ greens~ beans~ garlic &
 Categories: Low-fat, Vegetarian
      Yield: 4 Servings
 
    1/2 c  White beans
           -- soaked in water overnight
      1    Bay leaf
      4    Garlic cloves; peeled
    1/3 c  Vegetable stock
      2    Red bell peppers
           -- cut into 1/2-inch strips
      4 c  Swiss chard or escarole
           -- washed well and cut
           -- into 1/2-inch strips
      1 tb Grated lemon zest
    1/2 ts Salt
           Freshly ground pepper
      2 tb Lemon juice
    1/4 lb Penne pasta; uncooked
    1/4 lb Farfalle pasta; uncooked
 
  Rinse the beans, put them in a saucepan, and cover with 2 cups cold
  water. Add the bay leaf and 2 cloves of garlic and bring to a boil
  over high heat. Reduce the heat and simmer until tender, 45 to 60
  minutes. Remove the pot from the heat.
  
  Bring the vegetable stock to a simmer in a saute pan over moderate
  heat. Add the pepper strips and simmer for 5 to 8 minutes, then add
  the greens, 2 cloves of garlic that have been minced, and lemon zest
  and stir well, until the greens are wilted, 3 to 4 minutes. Drain the
  beans (most of the liquid will have been absorbed) from the cooking
  liquid with a slotted spoon and add them to the peppers and greens.
  Warm through. Season to taste with the salt, pepper, and lemon juice.
  
  Meantime, cook the pasta according to the package directions. Drain
  and toss with the beans and vegetables.
  
  Per Serving =========== Calories: 319 Protein: 14 grams Carbs: 63
  grams Sodium: 356 mg Fat 2 grams (6% of calories)