This meatless version of a rustic Provençal stew is sensual and satisfying. A fresh, crusty French baguette is perfect for soaking up its delicious broth. A bountiful tossed salad makes it a complete meal.
Recipe information
Yield
6 servings
Ingredients
Preparation
Step 1
Heat the oil in a soup pot. Add the onion and sauté until translucent. Add the garlic and continue to sauté over medium heat until both are golden.
Step 2
Add the water, carrots, celery, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.
Step 3
Stir in the beans, tomatoes, thyme, and rosemary. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes. If needed, add a small amount of water, but the consistency should be neither too thick nor too soupy.
Step 4
Stir in half of the parsley. Season with salt and pepper and serve. Sprinkle the remaining parsley atop each serving.
Variation
Step 5
To make this an even heartier dish, add some soy “sausage.” Simply slice 4 to 6 links into 1/2-inch-thick slices, and sauté in a small amount of olive oil until golden brown on most sides. Stir into the stew once it’s done, or pass around the sautéed soy sausage for those who would like to add some to their stew.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 270
Step 8
Total fat: 5g
Step 9
Protein: 12g
Step 10
Fiber: 10g
Step 11
Carbohydrate: 42g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 48mg
