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| Provencal Mushroom and White Bean Stew |
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| 2 Tbs |
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olive oil |
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| 1 lb |
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fresh white mushrooms, sliced (about 5 cups) |
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| 1 cup |
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chopped onion |
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| 1 tsp |
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minced garlic |
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| 3/4 tsp |
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dried thyme, crushed |
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| 2 cans |
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(13-3/4 oz each) ready-to-serve chicken broth |
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| 1 can |
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(14-1/2 oz) stewed tomatoes, cut into bite size pieces |
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| 1/4 cup |
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dry white wine |
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| 2 cans |
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(15 ozs each) white (cannellini) beans, drained |
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| 1 |
In a Dutch oven or large saucepot, heat oil until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. |
| 2 |
Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes |
| 3 |
In a small bowl, mash 1 cup of the beans until smooth; add to stew. |
| 4 |
Stir in remaining beans, heat until hot. Serve immediately with a mound of steamed rice, if desired. |
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| Servings: 4 |
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| Recipe Type |
| Appetizer, Soup |
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| Recipe Source |
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