Instructions:
Soak beans overnight in a generous amount of water. Discard the water and boil beans in two quarts of water for an hour. Reserve one cup of water. Bring a large pot of water to a rolling boil for the pasta. In a large pan, saute garlic and onions in half of olive oil for 4-5 minutes. Add beans. Add reserved water from beans. Add freshly ground pepper.Simmer for several minutes. When pasta water comes to a boil, add a tablespoon or two of salt, then add pasta and boil for 12 to 14 minutes. Four or five minutes before the pasta is finished, add greens and remaining oil, stir, then turn off the heat or remove from the burner. Strain pasta and add to your saute pan with beans or transfer to a larger pot. Mix.Add salt to taste. Serve immediately, topped with grated cheese, if you wish. Serves 4 to 6. Note: Do not add salt to cannellini beans until they are finished cooking; salt hardens the skin.Also, remember that beans usually double in volume after soaking.
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