Bean Bolognese--eating Well

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (14 ounce) can great northern beans (or other beans, divided)
• 2 tablespoons extra virgin olive oil
• 1 small onion, chopped
• 1/2 cup carrot, chopped
• 1/4 cup celery, chopped
• 1/2 teaspoon salt
• 4 garlic cloves, chopped
• 1 bay leaf
• 1/2 cup wine
• 1 (14 ounce) can diced tomatoes
• balsamic vinegar (optional. i just threw in a splash)
• 1/4 cup fresh parsley, chopped
• 8 ounces whole wheat fettuccine
• 1/2 cup parmesan cheese, grated

Recipe

• 1 put a large pot of water on to boil. mash 1/2 cup beans in a small bowl with a fork.
• 2 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.
• 3 add garlic and bay leaf; cook, stirring, until fragrant, about 15 seconds. add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes.
• 4 add tomatoes and their juices, 2 tablespoons parsley and the mashed beans. add a splash of balsamic vinegar if you like. bring to a lively simmer and cook, stirring occasionally, until thickened, about 6 minutes.
• 5 add the remaining whole beans; cook, stirring occasionally, until heated through, 1 to 2 minutes more.
• 6 meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. drain.
• 7 divide the pasta among 4 bowls. discard the bay leaf and top the pasta with the sauce. you can also just mix the pasta and sauce and divide into servings. serve with remaining parmesan and parsley.