Step 1

Preheat the oven to 400 F.

Step 2

Place the Spice/Herb Ingredients into a small bowl, mix to combine, set aside.

Step 3

In a large, deep, ceramic/enamel lined oven-safe Dutch oven/pot, add the onion, sauté over medium-high heat for 4 minutes until the onions start to soften. (If needed to prevent sticking, add a splash of vegetable broth or water).

Step 4

Add the minced garlic, tomato paste and flour and sauté for one minute stirring constantly. It will appear gooey and lumpy. Then add in the white wine, stirring constantly to allow the alcohol to evaporate for about one minute.  Note: All the liquid will not evaporate.

Step 5

Then add the vegetable broth, water, petite diced tomatoes and the Spice/Herb mix, whisk well to combine all the ingredients, then stir in the baking soda and allow the mixture to thicken. Simmer for 2 minutes, then remove from the stove.

Step 6

Finally add the potatoes, carrots, celery, and mushrooms, mix well to coat everything. Sprinkle the top lightly with some additional sea salt and black pepper. Cover with a tight-fitting lid, then place in a preheated 400 F oven and roast for 40 minutes.

Step 7

After 40 minutes, remove from the oven and gently mix in the cannellini beans, cover and return to the oven for another 5 minutes or until the potatoes and carrots are perfectly tender.

Step 8

After 5 minutes, remove from the oven, remove the lid and allow the heat to escape for approx. 10 minutes. Discard the bay leaves.

Step 9

Sprinkle individual portions with some freshly chopped parsley and red pepper flakes.