The Modern Nonna

0 Note: we roast bell peppers in the oven, peel them, and use 1/3 cup chopped for this recipe. You are more than welcome to use raw bell peppers or roasted peppers from a jar but I feel like roasting your own gives this recipe the best flavor possible. 
1 Follow my instructions to roasting bell peppers here. Once roasted, peel, chop, and set 1/3-1/2 cup of chopped peppers aside. 
4 Add the olive oil to a soup pot over medium heat. Once the oil begins to shimmer, add the onions, carrot, and celery. Stir. 
3 Once the onions start to become translucent, add the bell peppers and garlic. Stir for 1 minute, then add the oregano, salt, paprika, and flour. Cook for 1 minute, stirring occasionally. 
2 Add the tomato sauce making sure to stir, and cook, stirring, for about 1 minute.  Add the broth and beans. Let the stew come to a boil, then reduce the heat to medium-low, and cook for 20 minutes or until the stew has reached your desired consistency. Taste for salt and adjust as needed. Serve and enjoy!