Provencal Mushroom and White Bean Stew

By MaryGladys

Ingredients

• 2 Tbs olive oil
• 1 lb fresh white mushrooms, sliced (about 5 cups)
• 1 cup chopped onion
• 1 tsp minced garlic
• 3/4 tsp dried thyme, crushed
• 2 cans (13-3/4 oz each) ready-to-serve chicken broth
• 1 can (14-1/2 oz) stewed tomatoes, cut into bite size pieces
• 1/4 cup dry white wine
• 2 cans (15 ozs each) white (cannellini) beans, drained

Details

Servings 1

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.