1 medium onion, chopped
4 cloves garlic, minced
3/4 lb mushrooms, sliced, from Su’s Farming
1 red or gold bell pepper, chopped
2 stalks of celery, sliced
2 14-oz cans tomatoes with juice
2 15-oz cans (white) kidney beans, rinsed and drained
2/3 cups fresh opal basil
1/2 bunch chard (clean stems removed, leaves coarsely chopped)
Salt & pepper to taste
1 lb pasta cooked al dente
Grated parmesan cheese (optional)
Coat a nonstick skillet with oil cooking spray. Saute 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 minutes more. Toss with additional chopped basil to taste and serve over pasta.
Recipe by: Country Herbs, Courtland.