Bean Bolognese--Eating Well

• 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 white 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

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.

great northern beans, extra virgin olive oil, onion, carrot, celery, salt, garlic, bay leaf, white wine, tomatoes, balsamic vinegar, fresh parsley, whole wheat fettuccine, parmesan cheese

Taken from www.food.com/recipe/bean-bolognese-eating-well-409903 (may not work)