Provencal Mushroom And Bean Stew

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 lb fresh mushrooms, sliced (use 1 box 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 wine
• 2 (15 1/2 ounce) cans cannellini beans, washed & drained
• fresh ground pepper

Recipe

• 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.