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Bean Bolognese

Yields1 ServingPrep Time40 minsCook Time40 minsTotal Time1 hr 20 mins


 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.

Nutrition Facts

Serving Size 4 servings