Vegetable & Bean Antipasto

In a large saucepan or Dutch oven, heat the oil over medium heat. Saute the onion, peppers, carrots, and green beans, stirring occasionally until tender (about 10 minutes). Add the garlic and cook a further minute. Add the water, vinegar, tomato paste and simmer covered for 15 minutes. Stir in the beans, jalapeno peppers, chopped parsley and salt. Place half of the mixture in a food processor. Process until smooth. Return to the pan and stir to combine. Store in glass jars in the refrigerator until ready to use. Can be made several days in advance. Serve with crackers and crostini.