Using a grater, finely grate 2 tomatoes, cut 1 large potato (peeled) into ½ inch (1.25 cm) pieces, pat dry 4 jarred roasted red bell peppers with paper towels and cut into thin strips, drain a 20 oz (570 gram) can or jar of cooked white beans into a sieve and rinse under cold running water

Heat a stock pot with a medium-high heat and add in 2 tablespoons (30 ml) extra virgin olive oil, after 1 minute add in ½ onion roughly diced and 3 cloves garlic roughly minced, mix with the olive oil, after 2 minutes add in ¼ cup (60 ml) white wine and the grated tomato, simmer for 3 to 4 minutes, or until the grated tomato has thickend up, then add in the chopped potatoes, the drained white beans, the strips of roasted red bell pepper, ½ tsp (0.5 grams) dried thyme and season with sea salt & black pepper, gently mix together, then add in 3 cups (710 ml) vegetable broth and 1 bay leaf, give it a mix and bring to a boil, then place a lid on the pan and lower the fire to a low-medium heat

After simmering the stew for 20 to 25 minutes, the potatoes should be perfectly cooked, remove the lid, you can always pierce the potatoes with a toothpick, if it easily goes in, the dish is ready to go, transfer into shallow bowls and sprinkle with freshly chopped parsley, enjoy!