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Penne Pasta with White Beans & Sun Dried Tomato Sauce
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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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