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Bean Bolognese

Source: © EatingWell Magazine
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Active Time:  40 Minutes
Total Time:  40 Minutes
  4 servings, about 3/4 cup sauce each
Fiber-rich beans stand in for the beef and pork in this surprisingly rich-tasting vegetarian take on pasta Bolognese. Without the meat, the dish has only a third of the fat and 80 percent less saturated fat. To make the perfect meal, serve with a peppery arugula salad and warm, crusty Italian bread.
1 14-ounce can  salad beans or other beans (see Tip), rinsed, divided
2 tablespoons  extra-virgin olive oil
1   small onion, chopped
1/2 cup  chopped carrot
1/4 cup  chopped celery
1/2 teaspoon  salt
4 cloves  garlic, chopped
1   bay leaf
1/2 cup  white wine
1 14-ounce can  diced tomatoes
1/4 cup  chopped fresh parsley, divided
8 ounces  whole-wheat fettuccine
1/2 cup  freshly grated parmesan cheese

Tip: Shopping tip: A can of salad beans, a mixture of chickpeas, kidney and pinto beans, adds depth and variety to this recipe. Look for it in the natural-foods section of larger supermarkets or natural-foods stores. If you can’t find it, substitute a can of your favorite beans.
Bean Bolognese Recipe at
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. 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; sprinkle with Parmesan and the remaining parsley.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 03/01/2009
Part of These Recipe Collections Find Similar Recipes »
 Pasta: Quick & Cheap
Nutrition Facts per Serving
Yield:   4 servings, about 3/4 cup sauce each
Calories: 443
Fat. Total: 11g
Protein: 19g
Carbohydrates, Total: 67g
Fat, Saturated: 3g
Fiber: 14g
Cholesterol: 9mg
Sodium: 707mg
% Cal. from Fat: 22%
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