Pasta With Greens And White Beans

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1 1/2 lb. kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed but not dried

2 Tbs. olive oil

6 cloves garlic, minced

1/4 tsp. crushed red pepper flakes

1/3 cup vegetable stock or water mixed with 1 tsp. vegetarian “chicken” broth powder

1 1/2 cups cooked or canned cannellini or other white beans, rinsed and drained

1/4 tsp. salt

12 oz. uncooked pasta such as penne, rigatoni or ziti

Salt and freshly ground pepper to taste

2 Tbs. soy Parmesan cheese, optional

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