Pasta with Red Peppers, Greens, Beans, Garlic and Lemon Zest

Yields:	4 servings
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	Preparation	10 minutes
	Cooking	1 hours
	Ready In	1 hours

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Ingredients

1/2	cup	white beans	soaked in water overnight
1	each	bay leaf
4	each	garlic cloves
1/3	cup	vegetable stock
2	each	sweet red bell peppers	cut into 1/2 inch strips
4	cups	escarole	washed well and cut
1	tablespoon	lemon zest	grated
1/2	teaspoon	salt
2	tablespoons	lemon juice
1/4	pound	pasta, penne
1/4	pound	pasta	farfalle

Directions

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 sauté 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.