Mediterranean Vegetable Bean Stew

I didn't know what to make for dinner tonight so I gathered up what I had lying around: carrots, leeks, red bells, canned canellini beans, artichoke hearts and tomatoes, and zucchini. Add a little garlic and Greek herb mix and voila!

Mediterranean Vegetable Bean Stew!
Olive oil
3 large or 6 small leeks, chopped and rinsed well
3-4 carrots, diced
1 red bell pepper, diced
4 zucchini, diced
1 can artichoke hearts, drained and quartered
2 cloves garlic, minced
2 cans canellini beans, drained and rinsed
1 can diced tomatoes with liquid
1 T Greek herb mix

In large pot over medium heat, combine olive oil, leeks, carrots and red bells. Saute until softened. Add zucchini, artichoke hearts and garlic, continue cooking until lightly browned. Add beans, tomatoes and herb mix, stir, cover and simmer 10 minutes or so until cooked through. Serve with quinoa and freshly ground sea salt and pepper.