Bean Bolognese--Eating Well - cooking recipe

Ingredients

1 (14 ounce) can great northern beans (or other beans, divided)
2 tablespoons extra virgin olive oil
1 small onion, chopped
1/2 cup carrot, chopped
1/4 cup celery, chopped
1/2 teaspoon salt
4 garlic cloves, chopped
1 bay leaf
1/2 cup white wine
1 (14 ounce) can diced tomatoes
balsamic vinegar (optional. I just threw in a splash)
1/4 cup fresh parsley, chopped
8 ounces whole wheat fettuccine
1/2 cup parmesan cheese, grated

Preparation

Put a large pot of water on to boil. Mash 1/2 cup beans in a small bowl with a fork.
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. Add a splash of balsamic vinegar if you like. 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.
Meanwhile, cook pasta in the boiling water until just tender, about 9 minutes or according to package directions. Drain.
Divide the pasta among 4 bowls. Discard the bay leaf and top the pasta with the sauce. You can also just mix the pasta and sauce and divide into servings. Serve with remaining parmesan and parsley.