Preparation:
In 1 1/2 or 2 quart saucepan heat oil; add carrot, celery, onion and garlic and saute until vegetables are tender. Stir in water, tomato sauce, and seasonings and bring mixture to a boil. Reduce heat and let simmer for 15 minutes. Stir in beans and cook until throughly heated, about 5 minutes longer. Serve each portion sprinkled with 1 teaspoon parsely. |