Bean Bolognese

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

1. 1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
2. 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. 3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
4. 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.

salad beans, extravirgin olive oil, onion, carrot, celery, salt, garlic, bay leaf, white wine, tomatoes, fresh parsley, fettuccine, parmesan cheese

Taken from www.epicurious.com/recipes/member/views/bean-bolognese-1232340 (may not work)