Provencal Mushroom and White Bean Stew |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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A fantastic vegetarian stew/soup that pairs well with rice and a salad for a very satisfying light meal. Ingredients:
2 tablespoons olive oil |
1 lb fresh mushrooms, sliced (use 1 box white mushrooms & 1 portobello) |
1 onion, chopped |
1 teaspoon minced garlic |
3/4 teaspoon crushed dried thyme (or 2 teaspoons fresh) |
2 (15 ounce) cans vegetable broth |
1 (14 1/2 ounce) can stewed tomatoes, chopped (reserve liquid) |
1/4 cup dry white wine |
2 (15 1/2 ounce) cans cannellini beans, washed & drained |
fresh ground pepper |
Directions:
1. In a large saucepan or Dutch oven, heat the oil. Add mushrooms, onion, garlic, and thyme; cook & stir until onion is clear & mushrooms are slightly golden - about ten minutes. Add the broth, tomatoes and their liquid, and wine. Bring to a boil; cover, lower heat, and simmer for about 30 minutes (or more if deeper color & flavor are desired). Remove about one cup beans after draining them & put in a small bowl; mash until smooth. Add to the stew & mix well to thicken. Stir in the remaining whole beans and heat through. Serve hot with fresh ground pepper to taste.
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