Vegetarian Pasta Sauce With Kidney Beans And Whole Wheat Pasta - cooking recipe

Ingredients

2 tablespoons olive oil
6 green onions, with tops,chopped
1 large red onions or 1 large white onion, chopped
4 cloves garlic, minced
225 g mushrooms, sliced
2 stalks celery & leaves, chopped
2 2 medium green bell peppers or 2 medium yellow bell peppers, chopped
1 (16 ounce) can kidney beans (I use dried beans and soak and cook them, no canned stuff for us)
450 g chopped tomatoes
1 cup water
1/2 cup dry red wine (or alternatively you can use 2 cups vegetable stock, I use chicken stock for a non-veg flavour)
1/4 cup minced fresh parsley
1 bay leaf
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano
1 tablespoon chopped fresh basil or 1/2 teaspoon dried basil
fresh ground black pepper
salt
350 g whole wheat pasta
150 g mozzarella cheese, grated

Preparation

Heat oil in a large saucepan.
Add onions and garlic and saute until onions soften, this should take 2-3 minutes.
Add all the other ingredients, one after the other in quick succession except pasta and cheese, and bring to a boil.
Cover and simmer, covered, about 1 hour, stirring occasionally.
Remove bay leaf before serving.
Cook noodles, omitting salt.
Rinse and drain.
Serve sauce over hot pasta.
Keep the grated cheese on the side to garnish into individual plates.