Quick Proven al Mushroom and White Bean Stew

  • 2 Tbsp olive oil
  • 1 lbs fresh white mushrooms (about 5 cups), sliced
  • 1 cup chopped onion
  • 1 tsp minced garlic
  • 3/4 tsp crushed dried thyme
  • 2 - 14.5 oz. cans ready-to-serve chicken broth
  • 1 - 14.5 oz. can stewed tomatoes, cut into bite-sized pieces, undrained
  • 1/4 cup white cooking wine
  • 2 - 15 oz. cans white cannellini beans, drained and rinsed
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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.

Add chicken broth, tomatoes with their liquid and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.

In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans; heat until hot. Serve immediately with a mound of steamed rice, if desired.

Servings: 4
Submitted by: Recipe Group Member