Instructions: Pick over the beans, discarding any rocks or shriveled beans, and rinse in a colander. Chop half of 1 onion, half of 1 carrot and all the celery. In a 4-quart or larger saucepan over medium heat, heat the olive oil and saute the chopped vegetables until soft but not browned, about 5 minutes. Add the beans, garlic, chiles, stock or broth, tomatoes and juice and rosemary. Bring to a boil over medium-high heat, then reduce heat to a gentle simmer and cover. Cook for 1 hour and 15 minutes.

Cut the remaining onions into 1-inch wedges. Cut the remaining carrots into 1/2-inch rounds. Add the onions and carrots to the pot. Cook until the beans are tender but not mushy, about 30 additional minutes.

Add the bell pepper to the beans. Add salt and pepper. Ladle 1 to 1 1/2 cups stew into each of 4 wide soup plates or bowls and top each portion with a little parsley. Cover and refrigerate the remaining stew for Bean Soup With Bacon and Oregano. -

Description: "This stew is a great vegetarian option for a chilly winter evening - or put thick slices of turkey breast on top."
Yield: 12 c

To make this vegetarian use vegetable broth in place of chicken broth.

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