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Provencal Mushroom And White Bean Stew


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  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms sliced (5 cups)
  • 1 cup chopped onion
  • 1 teaspoon minced garlic
  • 3/4 teaspoon dried thyme crushed
  • 2 cans ready-to-serve chicken broth - (13 3/4 oz ea)
  • 1 can stewed tomatoes - (14 1/2 oz) cut bite size pieces
  • 1/4 cup dry white wine
  • 2 cans white cannellini beans - (15 oz ea) drained


Servings 4


Step 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. 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.

This recipe yields 4 servings.

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