Soy “sausage” adds a meatlike texture to this version of a rustic stew.
In wide nonstick skillet, heat 1/2 tablespoon oil. Add “sausage” and cook, stirring often, over medium-high heat, until lightly browned, 3 to 4 minutes. Transfer to plate until needed.
Heat remaining 1 tablespoon oil in soup pot or deep stir-fry pan over medium heat. Add onion and garlic and cook, stirring often, until golden, 8 to 10 minutes.
Add carrots, celery and wine, plus 1/2 cup water. Bring to a simmer, then cover and cook 10 minutes.
Stir in beans, tomatoes, dried herbs and “sausage.” Return to a simmer, cover and cook 15 to 20 minutes. If needed, add small amount of water, but this should not be too soupy. Season to taste with salt and pepper.
Let stew stand an hour or two before serving if time allows, then heat through as needed. Just before serving, stir in parsley. Serve in shallow bowls.