3 Tbs olive oil
3 cloves garlic, chopped
2 onions, chopped
2 Cups celery, chopped
5 carrots, sliced
2 Cups vegetable broth
2 Cups water
4 Cups tomato sauce
1 Cup of canned kidney beans, drained
1 Cup of garbanzo beans, drained
Olives oregano, pepper, and remaining salt.
Cook and stir over medium heat for 10-12 minutes or until vegetables are tender. Cut polenta into four squares. In another skillet, cook polenta in remaining olive oil in batches for 7-8 minutes on each side or until golden brown. Serve with ratatouille.