Provencal Bean Pot

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 2 cups water
• 2 medium carrots, peeled and sliced
• 4 celery stalks, diced
• 1/2 cup dry red wine
• 4 cups cooked navy beans (about 1 2/3 cups dried), or two 16-ounce cans, drained and rinsed
• One 16-ounce can salt-free diced tomatoes, undrained
• 1/2 teaspoon dried thyme
• 1/2 teaspoon minced fresh rosemary, or more to taste (or use 1/4 to 1/2 teaspoon dried rosemary, to taste)
• 1/2 cup chopped fresh parsley
• Salt and freshly ground pepper to taste

1. Heat the oil in a soup pot.
2. Add the onion and saute until translucent.
3. Add the garlic and continue to saute over medium heat until both are golden.
4. Add the water, carrots, celery, and wine.
5. Bring to a simmer, then cover and simmer gently for 10 minutes.
6. Stir in the beans, tomatoes, thyme, and rosemary.
7. Bring to a simmer and cook over medium heat, covered, for 15 to 20 minutes.
8. If needed, add a small amount of water, but the consistency should be neither too thick nor too soupy.
9. Stir in half of the parsley.
10. Season with salt and pepper and serve.
11. Sprinkle the remaining parsley atop each serving.
12. To make this an even heartier dish, add some soy sausage.
13. Simply slice 4 to 6 links into 1/2-inch-thick slices, and saute in a small amount of olive oil until golden brown on most sides.
14. Stir into the stew once its done, or pass around the sauteed soy sausage for those who would like to add some to their stew.
15. Per serving:
16. Calories: 270
17. Total fat: 5g
18. Protein: 12g
19. Fiber: 10g
20. Carbohydrate: 42g
21. Cholesterol: 0mg
22. Sodium: 48mg

olive oil, onion, garlic, water, carrots, celery stalks, red wine, cooked navy beans, salt, thyme, fresh rosemary, parsley, salt

Taken from www.epicurious.com/recipes/food/views/provencal-bean-pot-378922 (may not work)