Three Bean Summer Vegetable Ragout

Makes 4-6 main dish or 8 side dish servings
Can serve as is (313 calories per serving)
or over rice or polenta

2 tblsp EVOO
1 med onion chopped
1 med green bell pepper chopped
3 large cloves garlic finely chpped
3/4 lb fresh green beans trimmed
1 28 oz can diced tomatoes with juices (if you can your own use those!)
1 tsp dried oregano
1/2 tsp dried thyme leaves
salt to taste
fresh ground peper to taste
1 lb zucchini cut into large cubes
8 oz white or cremini mushrooms sliced
1 cup each of canned chickpeas, kidney beans & navy beans rinsed and drained
2 tblsp tomato paste (tubes paste works well and minimizes waste)
1 tsp sugar
1/2 cp packed fresh basil leaves chopped

In a large deep-sided skillet with a lid, heat the oil over med heat. Add the onion, bell pepper, and garlic stirring until softened (bout 3 minutes) Add the can of tomatoes and juices, green beans, oregano, thyme, and salt stirring well to coat the green beans. Bring to a brisk simmer over med heat. Cover, reduce heat and simmer gently for an hour stirring occasionally.

Add the zucchini, mushrooms, chickpeas, kidney and navy beans, tomato paste, sugar and black pepper. Bring to a brisk simmer over medium high heat. Cover, reduce the heat and simmer for 15 minutes.

Uncover and cook over medium heat for about 10 minutes stirring occassionally until zucchini and mushrooms are tender, the grean beans bend easily and liquids are reduced and thickened. Stir in the basil the last few minutes of cooking. Serve warm.

If desired, sprinkle with romano or reggiano parmesano cheese.