Ingredients

• 1 large onion, diced
• 3 cloves garlic, minced
• 1 red pepper, diced
• 1 T. oil
• 2 C. tomatoes, canned
• 1 large head escarole, washed & chopped
• 2 C. pasta (rotini, elbow macaroni, etc.)
• 1 can artichokes, drained & quartered
• 2 zucchini or 1 potato or 5 asparagus, chopped
• 2 C. white kidney beans (cannelini), drained
• 3 T. fresh basil, chopped
• 1/8 t. red pepper flakes

Instructions

1. Saute the onion, garlic and pepper in the oil.
2. Add the tomatoes (if using potatoes, chop them small and add now).
3. Let simmer for a minute.
4. Add the escarole and stir until it is completely wilted.
5. Add the remaining ingredients plus 2 C. water.
6. Cover and let simmer until the pasta has absorbed the water.
7. Salt or tamari to taste, after serving.