Bean Bolognese Recipe

Since a good number of my readers are vegetarian, and others are at least interested in eating the occasional healthy but yummy vegetarian meal, I thought I'd share this recipe that I only slightly adapted from Eating Well magazine. It's good enough for even an omnivore to enjoy. Also, as with so many bean-based dishes, the flavors blend overnight and it reheats marvelously; just remember to save the parmesan to sprinkle on right before serving.

Bean Bolognese

1 14-oz can light kidney beans, rinsed
1 T. olive oil
1 small onion, chopped
4 carrots, chopped
3 stalks celery, chopped
½ t. salt
4 cloves garlic, chopped
1 bay leaf
½ c. white wine
1 14-oz can diced tomatoes
8 oz. whole wheat fettuccine
½ c. grated Parmesan cheese

1. Heat oil in 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 (with juices) and ½ c. mashed beans (mashed in small bowl with fork). 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.
2. Meanwhile, cook pasta in boiling water until just tender, about 9 minutes or according to package directions. Drain.
3. Remove bay leaf from sauce. Divide pasta and top with sauce. Sprinkle with Parmesan just before serving.

Serves 4.

By my calculations using BalanceLog, each serving has 487 calories, 9 g of fat, 13 g of fiber, 21 g of protein.