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 and their 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.
Divide the pasta among 4 bowls. (*can put mixture on top of of quinoa - or better yet; spinach)
Discard the bay leaf and top the pasta with the sauce.
Serving Size 4 servings