Bean bolognese

Savor the flavors of a hearty bean bolognese salad, bursting with rich and savory Italian-inspired taste. Perfect for a quick and delicious meal.

Ingredients:

• 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided
• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• ½ cup chopped carrot
• ¼ cup chopped celery
• ½ teaspoon salt
• 4 cloves garlic, chopped
• 1 bay leaf
• ½ cup white wine
• 1 14-ounce can diced tomatoes
• ¼ cup chopped fresh parsley, divided
• 230g whole-wheat fettuccine
• ½ cup freshly grated Parmesan cheese

Instructions:

1. Start by boiling a large pot of water. Use a fork to crush half a cup of beans in a small bowl.
2. In a medium saucepan, warm up some oil over medium heat. Put in onion, carrot, celery, and salt. Cover and cook for about 10 minutes until they soften. Add garlic and bay leaf, continue stirring for about 15 seconds until the aroma comes out. Pour in wine, turn up the heat, and let it boil until most of the liquid evaporates, about 3 to 4 minutes. Add tomatoes with their juice, along with 2 tablespoons of parsley and the mashed beans. Let it simmer vigorously and stir occasionally until it thickens, around 6 minutes. Incorporate the rest of the whole beans, stir occasionally until they warm through, for about 1 to 2 minutes.
3. While the sauce is cooking, boil the pasta in the pot of water until it reaches the desired tenderness, usually around 9 minutes following the package instructions. Then, drain the pasta.
4. Serve the pasta into 4 bowls. Remove the bay leaf and pour the sauce over the pasta. Sprinkle Parmesan cheese and the remaining parsley on top.

Summary:

• Calories: 2066 kcal
• Fat: 52 g
• Protein: 91 g
• Carbs: 292 g
• Potassium: 3725 mg
• Magnesium: 435 mg