2 tbsp. olive oil
6 green onions, with tops, chopped
1 lg. red or white onion, chopped
4 cloves garlic, minced
8 oz. mushrooms, sliced
2 ribs celery with leaves, chopped
2 med. red, green or yellow bell peppers, chopped
1 (16 oz.) can vegetarian beans or 1 (16 oz.) can kidney beans
1 c. water
1/2 c. dry red wine (optional)
1/4 c. minced fresh parsley
1 bay leaf
1 tbsp. chopped fresh oregano or 1 tsp. dried oregano
1 tbsp. chopped fresh basil or 1/2 tsp. dried basil
Freshly ground black pepper to taste
12 oz. whole-wheat pasta
4 oz. part-skim Mozzarella cheese, shredded

Serves 6. 1 1/2 c. per serving.

In a large saucepan or Dutch oven, heat oil over medium-high heat. Add onions and garlic and saute until onions are soft, 2 to 3 minutes. Add remaining ingredients, except pasta and cheese, and bring to a boil. Reduce heat and simmer, covered, about 1 hour, stirring frequently. Remove bay leaf before serving.

Cook noodles according to package directions, omitting salt. Rinse and drain. Serve sauce over hot pasta. Sprinkle with 1 to 2 tablespoons shredded cheese per serving.