Instructions: 1. In a large non-stick skillet, heat just enough of the oil to lightly coat the bottom of the pan. When hot, arrange soy sausage links in the skillet and cook over medium-high heat, gently turning them until all sides are golden brown. Remove from heat and set aside until needed.

2. Heat remaining oil in a soup pot or steep-sided stir-fry pan. Add onion and garlic and saut? over medium heat until golden, about 8 minutes.

3. Add carrots, celery, and vegetable stock. Bring to a simmer, cover, and cook for 10 minutes.

4. Stir in beans, tomatoes, marjoram, thyme, and rosemary. Bring to a simmer, cover, and cook over medium heat for 15 to 20 minutes. If needed, add a small amount of water, enough to make the stew moist but not soupy.

5. Cut the soy sausage links into 3/4-inch-thick slices and stir into the stew. Season to taste with salt and pepper.

6. If time allows, let the stew stand for an hour or two before serving; then heat through as needed. Just befor! e serving, stir in parsley. Serve in shallow bowls.

Makes 6 servings

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