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Penne with Chard, Cannellini Beans
and Red Onion

8 oz. penne pasta

1 Tbs. olive oil

2 cloves garlic, minced

1 tsp. dried oregano

1 cup chopped red onion

1 cup diced red pepper

1 cup diced fennel bulb (optional)

1 cup diced zucchini

1 cup diced tomato

15-oz. can cannellini beans or other white bean, rinsed and drained

1 bunch chopped chard

1 cup vegetable stock (or make broth by simmering chard stems in water for ½ hour, strain out stems and reserve any extra broth for soup stock later)

salt and freshly ground black pepper to taste

Parmesan cheese

Cook pasta in salted boiling water until al dente.  Drain and rinse with cold water to stop cooking; set aside.

Heat oil in a large sauté pan over medium-high heat.  Sauté garlic, oregano, onion, red pepper, fennel (if used) and zucchini 2 minutes.  Add tomato; cook 1 minute more.  Add beans, pasta, chard and vegetable stock or chard stock.  Simmer 3 minutes, or until vegetables are tender and chard wilts.  Add salt and pepper.  Serve with Parmesan cheese.

From Vegetarian Times Magazine