Provencal Mushroom And White Bean Stew

By á-170456

Ingredients

• 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

Preparation

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.