Provencal Bean Pot

• 1 large onion, chopped
• 3 to 4 cloves garlic, minced
• 2 medium carrots, sliced
• 4 stalks celery, diced
• 1/4 cup dry red wine
• 4 cups cooked navy beans (about 1 23 cups raw) or 2 (15 1/2-oz.) cans,
• rinsed and drained
• 14- to 16-oz. can diced tomatoes, undrained
• 2 tsp. dried marjoram
• 1/2 tsp. dried thyme
• 1/2 tsp. dried rosemary
• 1/4 to 1/2 cup chopped fresh flat-leaf parsley
• 1 pkg. (8 links) soy Italian-style "sausage," cut into 3/4-inch-thick slices
• 1 1/2 Tbs. olive oil

1. In wide nonstick skillet, heat 1/2 tablespoon oil.
2. Add "sausage" and cook, stirring often, over medium-high heat, until lightly browned, 3 to 4 minutes.
3. Transfer to plate until needed.
4. Heat remaining 1 tablespoon oil in soup pot or deep stir-fry pan over medium heat.
5. Add onion and garlic and cook, stirring often, until golden, 8 to 10 minutes.
6. Add carrots, celery and wine, plus 1/2 cup water.
7. Bring to a simmer, then cover and cook 10 minutes.
8. Stir in beans, tomatoes, dried herbs and "sausage."
9. Return to a simmer, cover and cook 15 to 20 minutes.
10. If needed, add small amount of water, but this should not be too soupy.
11. Season to taste with salt and pepper.
12. Let stew stand an hour or two before serving if time allows, then heat through as needed.
13. Just before serving, stir in parsley.
14. Serve in shallow bowls.

onion, garlic, carrots, stalks celery, red wine, cooked navy beans, tomatoes, marjoram, thyme, rosemary, parsley, soy italian, olive oil

Taken from www.vegetariantimes.com/recipe/provencal-bean-pot/ (may not work)