Provençal Bean Stew
This meatless version of a rustic Provençal stew, made with white beans, 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.
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 to 4 cloves garlic, minced
- 2 cups water
- 2 medium carrots, peeled and sliced
- 2 medium golden potatoes, peeled and diced
- 1/2 cup dry red wine
- 3 1/2 to 4 cups cooked canellini beans (about 1 2/3 cups raw)
or two 15- to 16-ounce cans, drained and rinsed
- 15- to 16-ounce can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1 teaspoon minced fresh rosemary, plus more for garnish
- Salt and freshly ground pepper to taste
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, potatoes, 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 be fairly thick; not too soupy.
Season with salt and pepper. Allow the stew to stand off the heat for an hour or so if time allows. Heat through as needed before serving. If need be, adjust the consistency once again with a bit of water, and taste again for salt and pepper. Garnish each serving with a sprig of fresh rosemary.