Greens Beans & Shells

butter, ghee, or extra virgin olive oil
garlic (6 – 8 cloves), chopped
crushed red pepper (optional)
11 oz spinach (more or less)
2 cans cannellini beans
32 oz vegetable broth
pure salt & pepper
1 pound medium whole grain shells

• Cook pasta.
• Saute garlic in olive oil until lightly browned.
• Shake in some crushed red pepper if using.
• Add spinach & saute until wilted (just a few mins).
• Add beans & vegetable broth & stir until heated through.
• Toss in cooked pasta & serve.

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SIDE NOTES:

~ Since butter and ghee are more heat stable than olive oil, I prefer to cook a dish like this with butter, then drizzle some fresh olive oil over the top after it’s done cooking for extra flavor.

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