1 16-oz package of fettuccine pasta. I cut up the fettuccine ribbons into 2-inch bits to make this an easier lunch to brown bag, but you can leave it whole if you'd rather.
1 cup of dried, mixed red kidney beans and Great Northern Beans or 3 cups of canned beans. (Use chickpeas, black beans or pinto beans for a variation)
1 tbsp extra-virgin olive oil
1 medium onion, chopped fine
2 medium carrots, diced
4 cloves of garlic, smashed and peeled and then finely chopped
1 14-oz can of diced tomatoes (feel free to sub with two fresh tomatoes)
5 cups of packed spring greens (use spinach or kale for a variation)
2 bay leaves
¼ cup white wine (optional)
1 tsp red pepper flakes
1 tbsp chopped fresh rosemary or 1 tsp dried
Salt and ground black pepper to taste
If using dry beans, soak them in hot water for an hour or cold water overnight. Pressure cook or cook on stovetop until they are tender. If cooking on the stovetop, cover the beans with at least an inch of water, bring to a boil, cover and cook for 60-90 minutes or until tender. Keep an eye on the beans and add more water if the beans dry up during cooking.
Cook the pasta per package directions in salted water.
While the pasta cooks, heat half the olive oil in a large saucepan.
Add the chopped onion, bay leaves, and some salt and saute for about 5 minutes or until the onions turn translucent. Don't let them brown.
Add the garlic and saute for a few seconds.
Add the carrots and wine, if using, and saute for another five minutes.
Add the beans and tomatoes and a cup of the beans' cooking liquid or water. Bring to a boil and simmer for 7-8 minutes. Add the rosemary and stir it in.
Add the cooked pasta and greens and mix well. Turn off the heat.
Add some ground black pepper to taste and more salt, if needed.
Recipe by Holy Cow! at http://holycowvegan.net/2013/11/pasta-with-bean-ragout.html