Tomato and Cannellini Bean Stew

• 1 cup cannellini beans, soaked overnight
• 2 (800 g) cans chopped tomatoes
• 3 garlic cloves, crushed
• 1 onion, chopped
• 2 stalks celery, finely sliced
• 34 cup approx frozen corn
• 4 leaves lettuce, sliced (or other green leafy vegetable)
• 2 tablespoons well packed basil, chopped
• olive oil, to saute
• salt and pepper
• 12-1 cup approx water

1. Heat oil (enough to cover the bottom of a lg pan) over a moderate heat and saute onion for a few minutes.
2. Add celery and lettuce and saute for about 5 minutes, then add garlic and basil, and cook for a few more minutes.
3. Add tomatoes, salt and pepper, and enough water to ensure that the mixture is not to thick and can simmer without sticking (a bit like a soup).
4. Bring mixture to the boil, then reduce heat to a moderate simmer and cook for approx 3/4 hour until cannellini beans are cooked, adding more water if needed and stirring occasionally.
5. Stir in the frozen corn and cook for a few more minutes.

cannellini beans, tomatoes, garlic, onion, stalks celery, corn, leaves lettuce, basil, olive oil, salt, water

Taken from www.food.com/recipe/tomato-and-cannellini-bean-stew-58620 (may not work)