Herbed Potato Stew

• 2 teaspoons olive oil
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 3 garlic cloves, crushed
• 1 (16 ounce) can stewed tomatoes
• 1 large potato, unpeeled, cut into 1/2 inch pieces
• 1 cup vegetable broth
• 14 teaspoon dried rosemary, crumbled
• 18 teaspoon dried sage
• 1 (16 ounce) can white beans, rinsed and drained (cannellini)
• 14 teaspoon salt
• 18 teaspoon pepper
• parmesan cheese

1. Heat oil in a medium saucepan over medium heat.
2. Add onion, bell pepper, and garlic.
3. Cook, stirring frequently, until vegetables are tender about 5 minutes.
4. Add small amounts of water in necessary, about a tablespoon at a time to prevent sticking.
5. Add stewed tomatoes, potato, broth, rosemary, and sage.
6. Mix well.
7. When mixture boils, reduce heat to medium-low, cover, and simmer 20 to 25 minutes, until potatoes are tender.
8. Add beans, salt and pepper.
9. Simmer covered, 15 minutes more.
10. Spoon into serving bowls and top with a sprinkling of Parmesan cheese.

olive oil, onion, green bell pepper, garlic, tomatoes, potato, vegetable broth, rosemary, sage, white beans, salt, pepper, parmesan cheese

Taken from www.food.com/recipe/herbed-potato-stew-307872 (may not work)