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

Serves 4

 

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.  

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