Italian Beam Stew

 Serves 6-8

Ingredients 

4 Tablespoons Olive Oil

 

1 large  Onion, Peeled And Chopped

3 Stalks Celery, Chopped

3 large Carrots, Stem Ends Removed And Chopped

4 Cloves Garlic, Peeled And Finely Minced

1/2 teaspoon Crushed Red Pepper flakes

2 (28 Ounce) Cans Chopped Italian Tomatoes

4 (15 Ounce) Cans Beans (Cannellini, Northern, Kidney, and Black)drained  and rinsed

1 (6 Ounce) Can Tomato Paste

2 Cups  Vegetable  or Chicken Broth (Or Water)

1 Tablespoon Dried Italian Seasoning

Salt & Pepper to taste 

1/4 Cup Chopped Fresh Parsley

¼ Cup Chopped Fresh Basil

Parmesan Cheese rind

Directions 

In a large heavy saucepan, heat the olive oil. Add the onions, celery, and carrots, and continue to cook until the vegetables begin to soften. Add the garlic and hot pepper and cook for an additional minute or two. Add the tomatoes, tomato paste, broth, seasonings, and herbs, and mix well. Cook until the mixture begins to boil, then reduce the heat and cook for an hour until thick. Add the beans and simmer for 30 minutes. If the stew thickens too much, add additional water as needed. Taste, and adjust seasonings as needed. Serve in individual bowls with grated Parmesan cheese and bread.