Belinda Moore

Saute 2 red onions, 4 large cloves of garlic and 1/2 a red capsicum until softened.  Add 2/3 cup tomato paste and approximately 350ml tomato puree.  Then add a couple of teaspoons of stock powder, some ground black pepper, two tins of cannellini beans (or pre-cooked equivilant) and simmer further.  Toward the end of cooking, add some chopped fresh parsley.

Delicious served hot over pasta with some grated cheese.