This hearty vegetarian stew is a simple way to satisfy big appetites.

1/4 cup olive oil
4 cloves garlic, minced
1 large red onion, chopped
4 large tomatoes, chopped
2 14-ounce cans white beans, drained and rinsed
1 teaspoon salt
1 teaspoon pepper
2 tablespoons chopped fresh rosemary
1/2 cup grated Parmesan cheese

Heat oil in 2-quart pot over medium heat on camp stove. Add garlic and onion and cook, stirring, until onion is soft and translucent. Add tomatoes, beans, salt, pepper, and rosemary and cook until heated through. Sprinkle cheese over to serve.