Fettuccini with White Beans and Greens
|Swiss chard||2 Bunch (200 gm)|
|Olive oil||3 Tablespoon|
|Garlic||2 Clove (10 gm)|
|White beans||15 Ounce (1.5 Cups, Small Size)|
|Liquid from beans/Cooking liquid, vegetable stock / water||1 Cup (16 tbs) (Canned)|
|Nori sheet/Other seaweed||1 , crumbled|
|Chopped basil/Parsley/ 1 teaspoon each of dried basil, oregano and marjoram||2 Tablespoon|
Cook the pasta according to package directions. When done, drain, rinse, and set aside.
Wash the chard. Cut out the stems and chop into small pieces, set aside. Roughly cut the greens.
Grate or mince the onion. Mince or press the garlic.
Heat a wok or large pan over medium heat and add the oil. Add the stems and cook for a few minutes. Add the leaves and a pinch of salt, stir, cover and steam/saute for 5-8 minutes. Add the onions and garlic. Cover and continue cooking for 3-5 minutes.
Optional: Puree some or all of the beans with the liquid in a blender or food processor and add to the pan. Or just add the whole beans and liquid.
Add the miso, the herbs, and crumble in the nori. Stir.
Add the fettuccine and mix well. When warm, serve immediately.
Garnish with optional tomatoes, olives and rice or soy Parmesan.
Serving size: Complete recipe
Calories 2782 Calories from Fat 482
% Daily Value*
Total Fat 54 g83.5%
Saturated Fat 7.4 g37.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1456.2 mg60.7%
Total Carbohydrates 443 g147.8%
Dietary Fiber 79.5 g318.1%
Sugars 23.2 g
Protein 136 g272.1%
Vitamin A 282.6% Vitamin C 127.7%
Calcium 121.9% Iron 299.4%
*Based on a 2000 Calorie diet