Provencal Bean Pot

Directions

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