One-dish Pasta and Beans

• 3 T olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 14.5 oz can crushed tomatoes (or whole ones that you crush with your hands); do NOT drain
• 1 3/4 c vegetable broth (or make it half white wine and half vegetable broth)
• 1 can of white beans – such as cannellini, drained and rinsed – or 1 1/2 c home-cooked white beans
• 1/2 tsp crushed red pepper flakes (optional)
• 1/2 tsp dried oregano (optional)
• 1/2 tsp dried thyme (optional)
• salt to taste
• 3 oz dried lasagna noodles broken into about 1″ pieces; ditalini or macaroni (NOT broken) can be used instead of the broken lasagna
• 2 c chopped chard or escarole or spinach
• grated parmesan for topping (optional)

Heat the oil in a medium pot over medium heat.  Add the onion and garlic and cook, stirring, until softened, about 5 minutes.  Add the tomatoes, vegetable broth, beans and seasonings, including salt, bring to a boil and add the lasagna pieces.  Cook, stirring occasionally, until the lasagna is cooked – about 15 minutes.  Add a little more broth at this point if you want soup-y rather than stew-y.  Stir in the chard and cook over medium heat until the chard is wilted, about 1 minute.

Taste again and add salt, if necessary.

Serve in small bowls, topped with the parmesan.