Cabbage and Canellini Bean Pasta

Cabbage and Canellini Bean Pasta

Yields1 Serving

1 cabbage, sliced thin

1 large onion, diced

1⁄2 c veggie or chicken broth, or tomato juice

2 T olive oil

plenty of salt and pepper

4 garlic scapes, chopped

1 can cannellini beans (or navy beans), drained and rinsed

1⁄2 pound pasta, cooked

1 bunch dill, chopped

handful of parmesan or blue cheese

Prepare the pasta.

Heat the oil in a large skillet, add the onions, scapes and cabbage, tossing together if you have room in the skillet.

Pour the broth or juice over, cover the skillet and let the cabbage braise for 20 minutes or until tender with a bit of crisp.

Add the beans, dill and lots of salt and pepper.

Combine with the cooked pasta and cheese in a large bowl.

Serve in bowls with bread if it’s saucy.

Ingredients

1 cabbage, sliced thin

1 large onion, diced

1⁄2 c veggie or chicken broth, or tomato juice

2 T olive oil

plenty of salt and pepper

4 garlic scapes, chopped

1 can cannellini beans (or navy beans), drained and rinsed

1⁄2 pound pasta, cooked

1 bunch dill, chopped

handful of parmesan or blue cheese

Prepare the pasta.

Heat the oil in a large skillet, add the onions, scapes and cabbage, tossing together if you have room in the skillet.

Pour the broth or juice over, cover the skillet and let the cabbage braise for 20 minutes or until tender with a bit of crisp.

Add the beans, dill and lots of salt and pepper.

Combine with the cooked pasta and cheese in a large bowl.

Serve in bowls with bread if it’s saucy.

Cabbage and Canellini Bean Pasta