| 8 ounces | Whole-wheat shells, fusilli or chiocciole |
| 1 | Large bunch broccoli rabe, trimmed and cut into 1-inch pieces, or 8 cups baby spinach |
| 1 1/2 cups | Vegetable broth or reduced-sodium chicken broth |
| 1 tablespoon | All-purpose flour |
| 2 tablespoons | Extra-virgin olive oil |
| 4 cloves | Garlic, minced |
| 1 19-ounce | Can cannellini beans, rinsed |
| 2 tablespoons | Red-wine vinegar |
| 1/4 teaspoon | Salt |
| 1/4 teaspoon | Freshly ground pepper |
| 1/2 cup | Shredded fontina cheese |
| 2/3 cup | Toasted Breadcrumbs, optional (see Tip) |
1. Bring a large pot of water to a boil. Add pasta and cook, stirring occasionally, according to package directions. Stir in broccoli rabe (or spinach) during the last 2 to 3 minutes. Drain. Dry the pot.
2. Whisk broth and flour in a small bowl until smooth. Heat oil in the pot over medium-high heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add the broth mixture and bring to a simmer, whisking constantly, until it thickens, 3 to 4 minutes. Add beans, vinegar, salt and pepper and the pasta and broccoli rabe (or spinach). Cook, stirring, until the mixture is heated through, about 1 minute. Remove from the heat; add cheese, stirring until it melts. Serve immediately, topped with Toasted Breadcrumbs, if using.
Tip: Tip To make toasted breadcrumbs, trim the crusts from 2 slices of whole-wheat sandwich bread. Tear the bread into pieces and process in a food processor into coarse crumbs. Toss breadcrumbs with 1 tablespoon extra-virgin olive oil and a pinch of salt in a small bowl. Cook in a large skillet over medium heat, stirring often, until golden and crisp, 3 to 5 minutes.