Ingredients
2 cans (14-1/2 ounces each) stewed tomatoes1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained1 can (15-1/2 ounces) great northern beans, rinsed and drained1 can (16 ounces) butter beans, rinsed and drained1 cup finely chopped carrots1 cup finely chopped onion2 garlic cloves, minced1 bay leaf2 teaspoons dried parsley flakes1 teaspoon dried basil1/2 teaspoon salt1/2 teaspoon dried thyme1/8 teaspoon pepper
Preparation
In an ungreased 3-qt. baking dish, combine all ingredients. Cover and bake at 350° for 60-70 minutes or until vegetables are tender, stirring occasionally. Discard bay leaf.
