Free of: egg, soy, nut, sugar, oil
Any white bean will work in this recipe but I am partial to cannellini beans. If broccolini is hard to find, you can substitute broccoli rabe (rapini), or stemmed, chopped kale or spinach. This vegetarian one-dish meal offers a hearty helping of fiber, vitamins, minerals, and protein.
1 large yellow onion, chopped
1 1/2 cups sliced white mushrooms
1 red bell pepper, seeded, ribbed, and chopped
2 tablespoons Vegetable Stock (page 177)
1 teaspoon salt
4 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon dried thyme
1/8 teaspoon red chile flakes (optional)
2 cups Chopped Tomatoes (page 179)
1/2 cup white wine
2 cups cooked cannellini beans (see page 180)
2 bunches broccolini, cut into 11/2-inch pieces
1/4 cup chopped flat-leaf parsley
1 (14-ounce) package gluten-free fettuccini noodles
To cook the pasta:
Bring 3 quarts of water to a boil in a large saucepan over high heat. Cook about 3/4 of a package of the fettuccini noodles, uncovered, according to the package directions, taking care not to overcook it.
To prepare the sauce:
Meanwhile, in a large saucepan over medium-high heat, add the onion, mushrooms, bell pepper, stock, and salt, and cover and cook, stirring occasionally, until the mushrooms are softened, about 6 minutes. Add the garlic, oregano, thyme, and chile flakes, stirring to blend, about 1 minute. Add the chopped tomatoes and wine. Bring to a boil, cover, decrease the heat to low, and simmer for 15
minutes, stirring occasionally. Add the beans and broccolini and cook until just tender, 3 to 5 minutes. Add the parsley and stir to blend. Toss the sauce with the pasta and serve.