Vegan Cannellini Bean Stew

In a heavy bottom bot, heat the olive oil and fry the chopped onion over medium heat for 4-5 minutes or until it softens.
1 tablespoon olive oil
2 medium onions
Add the chopped carrot and red pepper and cook for 1-2 minutes. Add the crushed garlic and cook for 1 minute.
3-4 garlic cloves
1 medium carrot
1 red pepper
Add the tomato paste, tomato puree, and cannellini beans. Stir well and cover with the stock. Season with salt and pepper and simmer for 20 minutes until the sauce thickens.
4 cans (14 oz / 400 g) cannellini beans
1 tablespoon tomato paste
1 ½ cup tomato puree (passata)
1 ½ cup vegetable stock
Add the fresh parsley and dill, cook for one more minute, and take off the heat. Serve it hot with crusty bread.
¼ cup chopped fresh parsley
¼ cup chopped fresh dill