Quick Provencal Mushroom and White Bean Stew |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious. Ingredients:
1 tablespoon olive oil |
1 lb fresh white mushroom (about 5 cups, sliced) |
1 cup chopped onion |
1 teaspoon garlic, minced |
1 teaspoon herbes de provence |
2 (13 ounce) cans vegetable broth |
1 (14 1/2 ounce) can diced tomatoes |
1/4 cup dry white wine |
2 (15 ounce) cans cannellini beans, rinsed & drained |
Directions:
1. Heat oil in a large soup pot over medium-high heat.
2. Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
3. Add vegetable broth, tomatoes (including liquid), and wine.
4. Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
5. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
6. Serve immediately.
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