Spaghetti with White Bean Sauce

Ingredients

 * 1 tbsp olive oil
 * 2 cloves garlic, minced
 * 1 red onion, very finely chop
 * ½ red bell pepper, ¼" dice
 * 3 celery stalks, ¼" dice
 * 1 cup cooked white beans
 * 1 cup vegetable stock or bean cooking liquid
 * ¼ cup finely chopped flat-leaf parsley
 * ½ tsp hot pepper flakes
 * salt and pepper
 * 8 to 10 oz spaghetti
 * 1 to 2 oz freshly grated romano cheese for serving

Directions

 * 1) Heat the olive oil in a nonstick frying pan.
 * 2) Add the garlic, onion, bell pepper, and celery and cook over medium heat until soft but not brown, about 4 minutes.
 * 3) Stir in the white beans and cook for 1 minute.
 * 4) Add the stock or bean liquid, half the parsley, pepper flakes and salt and pepper to taste.
 * 5) The sauce should be highly seasoned.
 * 6) Simmer until the beans are quite soft, about 20 minutes.
 * 7) Coarsely mash the beans with a fork.
 * 8) Cook the spaghetti in a large pot in 4 quarts rapidly boiling salted water until al dente, about 8 minutes.
 * 9) Drain well.
 * 10) Meanwhile, bring the sauce to a boil.
 * 11) Transfer the spaghetti sauce in a large shallow bowl and mix well.
 * 12) Sprinkle spaghetti with the remaining parsley and serve at once with freshly grated cheese on top.

Nutritional information
Per serving:
 * 347 calories | 74g pro | 62g carb | 5g fat (13%) | 1.8g fiber | .4 mg chol | 27g sod
 * exchanges: .2 veg | 3.6 bread | .4 meat | .7 fat