Swiss Chard with Beans and Pasta

Ingredients 2 tablespoons olive oil 1/2 cup minced onion 1/2 cup coarsely chopped carrots 1/4 cup coarsely chopped celery 1 tablespoon minced garlic 4 cups baby Swiss chard 1/4 teaspoon red pepper flakes 1 tablespoon mix of dried basil and thyme 2 cups vegetable broth 1 cup prepared marinara sauce Salt and freshly ground pepper 2-1/2 cups cooked, drained red kidney beans 1 pound small shells, cooked according to package directions

Directions

Heat the oil in a large stockpot coated with DuPont™ Teflon® non-stick. Sauté the onions, carrots, celery, and garlic over medium heat for 5 minutes or until tender. Add the Swiss chard and sauté for another 2 minutes. Add the red pepper flakes and herbs and salt and pepper to taste; cook for another few minutes. Add the broth and the marinara sauce; raise the heat and bring to a boil. Reduce heat and simmer for 10 minutes. Add the cannellini beans and simmer 5 minutes more. Stir in the cooked pasta. Pass the Parm!

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