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.

　　

Ingredients

6 servings

　　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

　　

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

　　Vegan Soups and Hearty Stews for All Seasons