2 T. olive oil

1 large yellow onion, chopped

4 shallots, thinly sliced

2 garlic cloves, minced

8 oz. baby carrots, halved

3 c. cooked white beans, drained and rinsed

28 oz. diced tomatoes, with juices

1 T. tomato paste

1/2 c. vegetable stock

1/2 c. white wine

2 bay leaves

fresh thyme

salt and pepper to taste

2 links apple and sage veggie sausage

dry bread crumbs

parmesan cheese (optional)

Saute onions and shallots. Add garlic to the saute when shallots are nearly done. Add 1/4 c. white wine and cook until evaporated.

Transfer shallot mixture to 4-quart slow cooker. Add beans, carrots, tomatoes, tomato paste, stock, remaining 1/4 c. wine, bay leaves, and thyme. Season with salt and pepper, cover, and cook on low for 8 hours.

Just before serving, fry the veggie sausage. Slice the veggie sausage into bite-sized pieces and add to the stew.

When ready to serve, top with bread crumbs and parmesan.

You can substitute leeks for the onions, if desired.

If you wish to leave the wine out, increase the veggie stock to 1 c.

Fresh From the Vegetarian Slow Cooker, p. 102