Bean Bolognese

1 can(s) salad beans or other beans, rinsed, divided


2 tablespoon(s) extra-virgin olive oil

1 small onion, chopped

1/2 cup(s) chopped carrot

1/4 cup(s) chopped celery

1/2 teaspoon(s) salt

4 clove(s) garlic, chopped

1 bay leaf

1/2 cup(s) white wine

1 can(s) diced tomatoes

1/4 cup(s) chopped fresh parsley, divided

8 ounce(s) whole-wheat fettuccine

1/2 cup(s) freshly grated Parmesan cheese

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork. 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. Add wine; increase heat to high and boil until most of the liquid evaporates, 3 to 4 minutes. Add tomatoes (with juices), 2 tablespoons parsley and the mashed beans. 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, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

recipe source : Delish
 

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