White Bean Stew

In your Dutch oven (or medium pot), heat olive oil over medium heat. Add the onions and saute for about 5 minutes. Add carrots and celery, saute until onions are translucent. Add the garlic, saute for about a minute. Add tomatoes, herbs, salt and pepper and cook for 5 minutes until tomatoes break down. Then, add sun dried tomatoes, beans (after rinsing), and vegetable broth and bring to a boil. Reduce to a simmer once it starts to boil. Simmer for 10-15 minutes.

If it appears to be dry, you may add more vegetable broth. Lastly, add capers and olives. Stir well and cook for another 3-4 minutes.

Serve with a loaf of rustic bread (warm) and enjoy!