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Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (19 ounce) can garbanzo beans (chickpeas), rinsed and drained
• 1 (15.5 ounce) can great northern beans, rinsed and drained
• 1 (15 ounce) can butter beans, rinsed and drained
• 1 cup finely chopped carrots
• 1 cup finely chopped onion
• 2 garlic cloves, minced
• 1 bay leaf
• 2 teaspoons dried parsley flakes
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/8 teaspoon pepper

Description

Brimming With A Trio Of Bean Varieties, This Recipe Is As Easy As One, Two, Three. 'You Can Serve It On The Side Or As A Satisfying Meatless Main Dish,' Says Carol Berigan Of Golden, Colorado. 'The Veggies Add An Interesting Mix Of Tastes, Colors And Text

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