Ingredients Jump to Instructions ↓

  1. 1 14-ounce can salad beans, (see Shopping Tip) or other beans, rinsed, divided

  2. 2 tablespoons extra-virgin olive oil

  3. 1 small onion, chopped

  4. 1/2 cup chopped carrot

  5. 1/4 cup chopped celery

  6. 1/2 teaspoon salt

  7. 4 cloves garlic, chopped

  8. 1 bay leaf

  9. 1/2 cup white wine

  10. 1 14-ounce can diced tomatoes

  11. 1/4 cup chopped fresh parsley, divided

  12. 8 ounces whole-wheat fettuccine

  13. 1/2 cup freshly grated Parmesan cheese

Instructions Jump to Ingredients ↑

  1. Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.

  2. 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.

  3. Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.

  4. Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce; sprinkle with Parmesan and the remaining parsley.


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