Instructions: Rinse the beans, put them in a saucepan, and cover with 2 cups cold water.

Add the bay leaf and 2 cloves of garlic and bring to a boil over high heat.

Reduce the heat and simmer until tender, 45 to 60 minutes. Remove the pot
from the heat.

Bring the vegetable stock to a simmer in a saute pan over moderate heat.

Add the pepper strips and simmer for 5 to 8 minutes, then add the greens, 2
cloves of garlic that have been minced, and lemon zest and stir well, until
the greens are wilted, 3 to 4 minutes. Drain the beans (most of the liquid
will have been absorbed) from the cooking liquid with a slotted spoon and add them to the peppers and greens. Warm through. Season to taste with the
salt, pepper, and lemon juice.

Meantime, cook the pasta according to the package directions. Drain and toss with the beans and vegetables.

in: Eat More, Weigh Less - by Dean Ornish, M.D.

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