Heat oil in a medium saucepan and sauté the garlic and onions for 1 to 2 minutes. Add the celery, carrot and pepper. Sauté another 3 to 4 minutes. Add the beans, tomatoes, water, sea salt, basil and oregano. Cover and bring to a boil. Stir in the bulgur and bring to a boil again. Reduce the flame and simmer for 20 minutes until the bulgur is tender. Add the parsley, stir and serve.
Per serving - 134 calories, 3 g fat (19% calories from fat), 6 g protein, 21 g carbohydrate, 6 g fiber, 0 mg cholesterol, 198 mg sodium