Cannellini Beans Ragu Fettuccine Pasta Recipe | ChefDeHome.com

Ingredients

• 2 Cup Tomatoes, One 14.5 ounce Can, chopped tomatoes
• 1 tsp Coriander Powder
• 1/2 tsp Thyme
• 2 Garlic, cloves, small minced
• 1.5 Cup Water, or use vegetable stock
• 1/2 Cup White Wine
• 1/4 tsp Red Pepper Flakes
• Salt and Black Pepper, as per taste
• 2.25 Cup Cannellini Beans, 18 ounce can, rinsed
• 1 Carrots, medium size, small diced
• 1/2 Yellow Onion, small diced
• 1/2 Celery, small diced
• 1.5 tbsp Olive Oil
• 3/4 lbs Fettuccine Pasta, such as Saffron Fettuccine
• 1/2 Cup Parmesan Cheese, optional, for serving (skip for vegan dinner)
• Basil, fresh leaves, for serving