Bean Bolognese

• 1 can(s) salad beans or other beans , rinsed, divided
• 2 tablespoon(s) extra-virgin olive oil
• 1  small onion, chopped
• 0.5 cup(s) chopped carrot
• 0.25 cup(s) chopped celery
• 0.5 teaspoon(s) salt
• 4 clove(s) garlic, chopped
• 1  bay leaf
• 0.5 cup(s) white wine
• 1 can(s) diced tomatoes
• 0.25 cup(s) chopped fresh parsley, divided
• 8 ounce(s) whole-wheat fettuccine
• 0.5 cup(s) freshly grated Parmesan cheese

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Directions

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. 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.
3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

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