Pasta E Fagioli with Basil (Pasta and Beans with Basil)

1 onion (medium), chopped
4 cloves garlic, minced
1/2 lb mushrooms, sliced
1 red or gold bell pepper, chopped
2 celery stalks, sliced
2 cans (14-1/2 oz each) low-sodium ready-cut tomatoes with juice
2 cans (15 oz each) cannellini beans, rinsed and drained
2/3 cup fresh basil
1/2 lb (or 1/2 bunch) chard or spinach, cleaned, stems removed, and leaves coarsely chopped
salt and pepper to taste (optional)
1 lb ziti, or other small chunky pasta, cooked al dente
grated parmesan, optional

Coat a nonstick skillet with olive oil cooking spray. Saute onion, garlic, mushrooms, bell pepper and celery for 5 minutes or until soft.

Reduce heat and add tomatoes (with juice), and beans. Add water (optional) to desired consistency. Cover and simmer for 15 minutes.

Add chard or spinach, basil, salt and pepper. Simmer 15 more minutes. Toss with additional chopped basil to taste and serve over pasta.

Makes 8 servings
Source: PBH/The Green House Fine Herbs