Pasta Fagioli with Opal Basil

1 medium onion, chopped
4 cloves garlic, minced
½ lb. mushrooms, sliced
1 red or gold bell pepper, chopped
2 stalks of celery, sliced
2 14 oz. cans tomatoes with juice
2 15 oz. cans cannellini beans, rinsed and drained
2/3 cups fresh OPAL BASIL
½ bunch chard, clean, stems removed and leaves coarsely chopped
Salt and pepper to taste (optional)
1 lb. ziti, cooked al dente
Grated parmesan cheese (optional)


Coat a nonstick skillet with olive oil cooking spray. Sauté onion, garlic, mushrooms, bell pepper and celery for 5 minutes or until soft. Reduce heat and add tomatoes (with juice), and beans. Add water (optional) to desired consistency. Cover and simmer for 15 minutes. Add chard, opal basil, salt and pepper. Simmer 15 more minutes. Toss with additional chopped basil to taste and serve over pasta.

Serves 8.


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