Name: Vegan Pasta with Bean Ragout
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 8 servings
Ingredients: 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; 1/4 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