Herbed Potato & White Bean Stew

2 t. olive oil
1 c. chopped onion
1 c. chopped green bell pepper
3 cloves garlic, crushed
1 1-lb. can salt-free or regular stewed tomatoes
1 large potato, unpeeled, cut into 1/2" pieces
1 c. vegetable broth
1/4 t. dried rosemary, crumbled
1/8 t. dried sage
1 1-lb. can cannellini beans, rinsed and drained (or 2 c. cooked cannellini beans)
1/4 t. salt
1/8 t. pepper
Parmesan cheese, grated

Heat oil in a medium saucepan over medium heat. Add onion, bell pepper, and garlic. Cook and stir until vegetables are tender, about 5 minutes. Add small amounts of water if necessary, about 1 T. at a time, to avoid sticking.

Add stewed tomatoes, potato, broth, rosemary, and sage. Mix well. When mixture boils, reduce heat to medium-low, cover, and simmer 20-25 minutes, until potatoes are tender. Add beans, salt, and pepper. Cover and simmer 15 minutes more.

Spoon into serving bowls and top with a sprinkling of Parmesan cheese.

Makes 4 servings.

Adapted from The Meatless Gourmet, p. 308.