When my children all became vegetarians/ vegans over a period of several months I decided to address main dishes so that we could all sit down at dinner without me making several options. This one is a favorite and we eat it year round. If you have a meat lover you can add chicken or pork sausage on the side. I serve this with a tossed salad and a wonderful crusty bread. —S. M. Gillen
small white beans
large white onion, diced
Carrots, peeled and diced
ribs of celery, diced
any type of mushroom, sliced
28 ounce can crushed tomatoes
Low sodium vegetable or chicken stock
good quality dry red wine
crushed red pepper flakes
cloves garlic, minced or chopped
In This Recipe
Prepare the beans according to package instructions. These can be made the day before and set aside.
Preheat oven 350 degrees. In a large Dutch oven or similar heavy lidded pot add the olive oil, garlic, carrots, celery, onions, mushrooms. Add a pinch of salt and pepper. Toss to coat. Cook covered 35- 45 minutes. Check at the 20 minute mark to stir.
When vegetables are tender, remove from oven and add the wine, stock, tomatoes, rosemary, and red pepper flakes. Stir together and scrape any browned bits from bottom and sides of pot. Return to oven for 20 minutes.
Remove from oven and stir in the cooked white beans. Return to oven just until beans are heated through, approx. 15-20 minutes.
Remove any rosemary sprigs you see. Serve with grated parmesan or romano cheese. This is even better the next day.