Legume and Bean Spaghetti Bolognese | Peninsula Physical Health and Nutrition

Ingredients

• 1 tbs olive oil
• 1 onion, diced
• 2 cloves garlic, crushed
• 1 carrot, grated
• 1 stick of celery, finely chopped
• 6-8 button mushrooms, chopped
• 1 medium zucchini, grated
• 1 x 400g tin of red kidney beans
• 1 x 400g tin four bean mix
• 100g red lentils
• 2 x 400g tinned tomatoes
• 1 bay leaf
• 2 tbs tomato paste
• ½ cup red wine
• 1 tbs flat leaf parsley
• 1 tbs rosemary, chopped
• 1 tbs basil leaves, chopped
• 1 cup of vegetable stock
• Salt and pepper
• 450g dried spaghetti
• Parmesan cheese to serve