Pappardelle with Bean Bolognese Sauce

Ingredients

• 1  bay leaf 
• 0.7 cup garbanzo beans canned drained
• 0.7 cup kidney beans canned drained
• 28  canned tomatoes italian-style drained chopped canned (juice reserved)
• 0.7 cup beans white canned drained
• 1 large carrots chopped
• 1 large celery stalk chopped
• 0.5 teaspoon thyme leaves dried
• 0.5 cup cooking wine dry white
• 0.8 teaspoon rosemary fresh minced
• 2  garlic cloves chopped
• 2 tablespoons olive oil 
• 1.5 cups onion chopped
• 8 ounces pappardelle dried such as mafaldine
• 5 ounces parmesan cheese divided grated
• 3 tablespoons parsley fresh italian divided chopped
• 2 tablespoons tomato paste 
• 1 cup vegetable broth 
• 2 tablespoons whipping cream 

Equipment

• bowl
• pot

Directions

1. Heat oil in heavy large pot over medium heat.
2. Add onion, carrot, celery, 2 tablespoons parsley, garlic, rosemary, thyme, and bay leaf. Sauté until vegetables begin to brown, about 8 minutes.
3. Add tomato paste; stir 1 minute.
4. Add squash; stir 1 minute.
5. Add chopped tomatoes and all beans; stir 1 minute.
6. Add wine and simmer 2 minutes.
7. Mix in broth, cream, and reserved tomato juice. Simmer until sauce thickens, stirring occasionally, about 20 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and chill. Rewarm before using.)
8. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
9. Drain. Return pasta to same pot.
10. Add sauce; toss over medium heat until coated.
11. Transfer to large bowl.
12. Sprinkle with 1/2 cup cheese and 1 tablespoon parsley.
13. Serve, passing remaining 1 cup cheese separately.