Title: Spaghetti with white bean sauce
 Categories: Miamiherald, Pasta, Ovolacto
      Yield: 2 Servings
 
      1 tb Olive oil
      2 cl Garlic; minced
      1    Red onion; very finely chop
    1/2    Red bell pepper; 1/4" dice
      3    Celery stalks; 1/4" dice
      1 c  Cooked white beans
      1 c  Vegatable stock or bean
           -cooking liquid
    1/4 c  Finely chopped flat-leaf
           -parsley
    1/2 ts Hot pepper flakes
           Salt and pepper
      8    To 10 oz spaghetti
      1    To 2 oz freshly grated
           -Romano cheese for serving
 
  Heat the olive oil in a nonstick frying pan.  Add the garlic, onion,
  bell pepper, and celery and cook over medium heat until soft but not
  brown, about 4 minutes. Stir in the white beans and cook for 1
  minute. Add the stock or bean liquid, half the parsley, pepper flakes
  and salt and pepper to taste.  The sauce should be highly seasoned.
  Simmer until the beans are quite soft, about 20 miu=nutes. Coarsely
  mash the beans with a fork. Cook the spaghetti in a large pot in 4
  quarts rapidly boiling salted water until al dente, about 8 minutes.
  Drain well. Meanwhile, bring the sauce to a boil.  Transfer the
  spaghetti sauce in a large shallow bowl and mix well. Sprinkle
  spaghetti with the remaining parsley and serve at once with freshly
  grated cheese on top.
  
  Nutritional info per serving: 347 cal; 74g pro, 62g carb, 5g fat
  (13%), 1.8g fiber, .4mg chol. 27g sod Exchanges: .2 veg, 3.6 bread,
       .4    meat, .7 fat