Bean Bolognese

Active Time: 40 minutes

Total Time: 40 minutes

4 Servings, about 3/4 cup of sauce each



  • 2 cups of salad beans (or other beans)- rinsed and divided

  • 2 tablespoons of extra-virgin olive oil

  • 1/2 cup of chopped carrot

  • 1/2 teaspoon of salt

  • 1/4 cup of chopped celer

  • 1 small onion chopped

  • 4 cloves of garlic (chopped)

  • 1 bay leaf

  • 1/2 cup of white wine

  • 8 ounces of whole wheat fettuccine

  • 2 cups of diced tomatoes

  • 1/4 cup of fresh chopped parsley (divided)

  • 1/2 cup of fresh grated parmesan cheese



  1. Put a large pot of water on to boil. Using a fork, mash 1/2 cup of beans in a small bowl.

  2. Heat oil in medium saucepan over medium heat. Add carrot, celery, salt and onion; cover and cook, stirring occasionally, until softened (10 mins.). Add bay leaf and garlic, cook, stirring occasionally, until fragrant (15 sec.). Add wine, increase heat to high and boil until most of the liquid evaporates (3-4 mins.). Add tomatoes and juice, 2 tablespoons of parsley and mashed beans. Bring to a simmer and cook, stirring occasionally, until thickened (6 mins.). Add remaining whole beans; cook, stirring occasionally, until heated through (1-2 minutes)

  3. Meanwhile, cook pasta in boiling water until tender (9 mins. or according to package). Drain

  4. Divide pasta among 4 bowls. Discard bay leaf, top the pasta with the sauce, sprinkle with parmesan cheese and remaining parsley. Serve and ENJOY!