1 TBS olive oil

1 large onion, diced

3 cloves garlic, minced

1 red pepper, diced

1 can diced tomatoes

1⁄2 pound escarole, torn

2 cups water

2 cups whole wheat pasta

1 can cannellini beans

3 TBS fresh basil, torn

¼ tsp red pepper flakes

1. Sauté onion, garlic and pepper in the oil. 
2. Add the tomatoes. 
3. Let simmer for a minute. 
4. Add the greens and stir until wilted. 
5. Add remaining ingredients. 
6. Cover and let simmer until the pasta is tender.