Bean Bolognese

15 can of salad beans (a mixture of chickpeas, kidney and pinto beans or 1/2 can of each) rinsed well and drained 2 tablespoons extra-virgin olive oil

2 tbsp tablespoons extra-virgin olive oil

1 small onion, chopped

0.50 cup chopped carrot

0.25 cup chopped celery

0.50 tsp salt

4 cloves garlic, chopped

1 bay leaf

0.50 cup white wine

14 can diced tomatoes (1 can)

0.25 chopped fresh parsley, divided

8 whole-wheat fettuccine (Gluten Free Alternative)

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.

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