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Penne Pasta with White Beans & Sun Dried Tomato Sauce

1 cup sliced onions
1 tsp. minced garlic
1 cup vegetable broth, or more if needed
2 15-oz cans white cannellini beans drained and rinsed, or
3 cups home-cooked cannellini beans with 1 1/2 cups cooking liquid
1 cup sun-dried tomatoes (not oil packed), quartered
1 tsp dried thyme or 2 tsp fresh
1 tsp dried basil or 1 Tbs fresh
salt and pepper
1 pound whole wheat penne pasta
2 Tbs chopped parsley

Combine the onions, garlic, and 1/4 cup broth in a large pot.
Simmer over moderately high heat until the onions are soft, about
5 minutes.

Stir in the beans with their liquid (or an equivalent amount of
water if using canned beans), the sun-dried tomatoes, thyme, basil,
and remaining 3/4 cup broth. Bring to a simmer and cook, uncovered,
over moderate heat, stirring often, until all the flavors are well
blended, 15 to 20 minutes. Thin, if desired, with additional
vegetable broth. Season to taste with salt and pepper. Keep warm.

Bring a large pot of water to boil over high heat. Add the pasta
and boil until al dente, about 12 minutes. Drain and transfer to
a warm bowl. Add the sauce and toss to coat. Serve on warm plates,
topping each portion with 1/2 tablespoon chopped parsley.

Serves 4


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