Ingredients 

4 servings

  • 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion, chopped
  • ½ cup chopped carrot
  • ¼ cup chopped celery
  • ½ teaspoon salt
  • 4 cloves garlic, chopped
  • 1 bay leaf
  • ½ cup white wine
  • 1 14-ounce can diced tomatoes
  • ¼ cup chopped fresh parsley, divided
  • 8 ounces whole-wheat fettuccine
  • ½ cup freshly grated Parmesan cheese


Preparation
Active:  40 m  Ready In:  40 m

  1. Put a large pot of water on to boil. 
  2. Mash ½ cup beans in a small bowl with a fork. 
  3. Heat oil in a medium saucepan over medium heat. Add onion, carrot, celery and salt; cover and cook, stirring occasionally, until softened, about 10 minutes. Add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. 
  4. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. 
  5. Bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes. Add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.


Meanwhile

  1. Cook pasta in the boiling water until just tender, about 9 minutes or according to package directions.
  2. Drain. Divide the pasta among 4 bowls. 
  3. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.


Bean Bolognese

Keywords:  Mediterranean, healthy