Step 1

In a large pot or Dutch oven, heat oil. Add carrots, celery, garlic, onion and green pepper; saute 6 to 8 minutes or until vegetables are tender. Add tomatoes, tomato paste, water, basil, oregano, sugar, hot pepper flakes, salt and 2 tbsp (25 mL) of the Parmesan cheese. Bring mixture to a boil, reduce heat and simmer approximately 20 to 25 minutes or until thickened. Stir in white pea beans; cook 15 minutes longer. Transfer mixture to a lightly greased 9 x 13-inch (3L) baking pan. Sprinkle top of bean mixture with mozzarella. In a small bowl, combine breadcrumbs, parsley, butter or margarine and remaining Parmesan cheese. Sprinkle breadcrumbs mixture evenly over top of casserole. Bake in a 375 F (190 C) oven for 20 to 30 minutes or until bubbling.

Step 2

*Meat Alternative: Add Italian sausage or ham to mixture before baking.