Provençal Bean Pot

Provençal Bean Pot
Ingredients

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 raw) 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)
Salt and freshly ground pepper to taste
1/2 cup chopped fresh parsley

Method

Heat the oil in a soup pot. Add the onion and saute until translucent. Add the garlic and sauté over medium heat until both are golden.

Add the water, carrots, celery, and wine. Bring to a simmer, then cover and simmer gently for 10 minutes.

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 neither be too thick nor too soupy.

Stir in half of the parsley. Season with salt and pepper and serve. Sprinkle the remaining parsley atop each serving.

Makes 6 servings


You can find more great recipes from Nava Atlas at VegKitchen with Nava Atlas.