1 lg. onion, chopped
1 carrot, chopped
1 celery stalk, chopped
2 cloves garlic, pressed
3 tbsp. oil or less
1 (14 1/2 oz.) can tomatoes (cut up)
2 tsp. basil
1 tsp. oregano
1 tsp. salt
1 can (15 1/2 oz.) kidney beans (red or white)
3 c. hot brown rice
2 tbsp. grated Parmesan cheese

In large skillet, saute onion, carrot, celery and garlic in oil for 10 minutes. Add tomatoes, basil, oregano and salt. Cook 15 minutes more, stir in beans, heat through. Serve over rice; sprinkle with cheese.