Put your rice on to cook before you begin this recipe. I use 2 cups of brown rice and 4 cups of water.
Begin by chopping your onion and celery. Heat the oil in a 3 quart pot. Add the garlic, onion, celery and hot pepper flakes.
Sautè until the onion is tender and fragrant and the celery is bright green. Add the undrained tomatoes and 3 juicy cups of cooked beans. Stir it all up. Add the parsley and the basil if you are using it.
Bring to a boil, reduce the heat and simmer for about 10 minutes. Serve over the brown rice.