Ingredients

2 Tbsp. olive oil
6 green onions, with tops, chopped
1 lg. red or white onion, chopped
4 cloves garlic, minced
8 oz. mushrooms, sliced
2 ribs celery with leaves, chopped
2 med. red, green or yellow bell peppers, chopped
1 (16 oz.) can vegetarian beans or 1 (16 oz.) can kidney beans
1 C. water
1/2 C. dry red wine (optional)
1/4 C. minced fresh parsley
1 bay leaf
1 Tbsp. chopped fresh oregano or 1 tsp. dried oregano
1 Tbsp. chopped fresh basil or 1/2 tsp. dried basil
Freshly ground black pepper to taste
12 oz. whole-wheat pasta
4 oz. part-skim Mozzarella cheese, shredded

Cooking Instructions

Serves 6. 1 1/2 C. per serving. In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions and garlic and saute until onions are soft, 2 to 3 minutes. Add remaining ingredients, except pasta and cheese, and bring to a boil. Reduce heat and simmer, covered, about 1 hour, stirring frequently. Remove bay leaf before serving. Cook noodles according to package directions, omitting salt. Rinse and drain. Serve sauce over hot pasta. Sprinkle with 1 to 2 tablespoons shredded cheese per serving.
 
 
 "And we know that God causes all things to work together for good to those who love God, to those who are called according to His purpose." (Romans 8:28)