Bean Bolognese

1 14 oz can salad beans or other beans, rinsed, divided
2 Tbs extra virgin olive oil
1 small onion, chopped
1/2 cup chopped carrot
1/4 cup chopped celery
1/2 tsp salt
4 cloves garlic, chopped
1 bay leaf
1/2 cup white wine
1 14 oz can diced tomatoes
1/4 cup chopped fresh parsley, divided
8 oz whole-wheat fettuccine
1/2 cup freshly grated Parmesan cheese

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 (with juices), 2 tablespoons parsley and the mashed beans. 

3) 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.

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

5) Remove the bay leaf from the sauce. Divide the pasta among 4 bowls. Top with the sauce, sprinkle with Parmesan and the remaining parsley.

Review:  This was pretty tasty.  My veggies cooked faster than the recipe said it would, so plan accordingly.  It was pretty easy and quite savory.  Yum.