• 1 tablespoon olive oil
  • 2 1/2 cups chicken broth, divided
  • 1 large white onion, chopped
  • 3 cloves garlic, chopped
  • 1/2 cup Marsala
  • 1/2 teaspoon red pepper flakes
  • 4 teaspoons dried rosemary
  • 1 tablespoon dried thyme
  • 12 ounces fresh mushrooms (I used 6oz. of button and 6oz. of Portobello) trimmed and thinly sliced
  • 2 teaspoons tamari
  • 2 tablespoons whole spelt flour
  • 4 tablespoons nutritional yeast
  • 1 (15oz.) can Great Northern beans, rinsed and drained
  • 1 bunch collard greens, tough stems removed and leaves thinly sliced
  • Salt and pepper to taste


  1. Bring a soup pot up to temp over a medium heat and add the olive oil
  2. Add the onion and cook for about 5 minutes, or until you see the blaring white color begin to diminish
  3. Add the garlic, red pepper flakes, rosemary & thyme and sauté for another 2 minutes (you will begin to really smell the herbs)
  4. Add 1/2 cup broth and cook 7 to 8 minutes or until the onions are all tender
  5. Stir in the Marsala, turn up the heat to medium-high and cook about 2 minutes or until the wine evaporates
  6. Add the mushrooms and reduce the heat to medium, cover and cook for 5 minutes or until the mushrooms release their liquid and start to get tender, stirring once
  7. Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat
  8. While that’s warming up, in a small bowl whisk together tamari, flour, nutritional yeast and 1/4 cup of hot broth to make a thick paste
  9. Whisk (do not attempt to stir with a spoon no matter how good you think you are as you will end up with lumps which will cook into dumplings- trust me) the paste into the simmering broth mixture, stirring constantly
  10. Bring the stew back to a simmer and cook for a minute, whisking constantly
  11. Stir in the beans and greens, cover and cook for 5 minutes
  12. Season to taste with salt & pepper and serve

We chose to have our stew with a nice loaf of French country bread baked by El Jardin and purchased at the Northampton Tuesday Market (which is still on through next week). A sourdough loaf with whole grains and toasted sesame seeds on top.

This recipe was adapted from one by Whole Foods Market.