Three-Bean And Vegetable Ragout - cooking recipe

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
1 medium green peppers or 1 medium red pepper, chopped
2 -3 garlic cloves, minced
2 carrots, sliced
1 (28 ounce) can diced tomatoes
1 (19 ounce) can kidney beans, drained
1 (19 ounce) can chickpeas, drained, rinsed
1 cup vegetable stock
2 tablespoons tomato paste
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup frozen cut green beans
grated parmesan cheese or shredded cheddar cheese

Preparation

In a large saucepan, heat oil over medium heat. Add onion, peppers and garlic and cook until softened- about 5 minutes.
Stir in carrots, tomatoes, kidney beans, chickpeas, broth, tomato paste and seasonings. Simmer over medium low heat, covered for about 30 minutes. Stir ocassionally.
Add beans and cook until heated and tender.
Serve with soft polenta, couscous or mashed potatoes.
Spinkle with cheese.