Hearty White Bean & Tomato Stew
1/4 cup Olive oil
2 Medium yellow onions, chopped
3 Garlic cloves
2 Vegan sausages, chopped (Field Roast brand recommended)
4 Medium fresh tomatoes, chopped
2 Cans cannelloni beans, rinsed and drained
2 Tablespoons tomato paste
1 cup vegetable broth (may require more)
1 teaspoon Hungarian smoked paprika
3 Fresh bay leaves
2 Fresh rosemary sprigs
4 Bruschetta toasts
Sauté onions in oil in large saucepan over medium heat for five minutes. Meanwhile, trim garlic cloves and flatten by placing a large knife sideways over the clove and pushing on the blade with the palm of your hand. Peel off skin.
Add garlic and sausage and sauté 5 minutes more, stirring frequently.
Add remaining ingredients, tomatoes through rosemary, and stir to blend. Simmer for 20 minutes, stirring occasionally and adding more broth if necessary. Place a garlic toast in each of four bowls. Remove bay leaves and rosemary and ladle stew over the toasts. Salt and pepper to taste.