Quick Provençal Mushroom and White Bean Stew

Description

 * Serving Size: 4

Ingredients

 * 2 tablespoons olive oil
 * 1 pound fresh white mushrooms (about 5 cups) -- sliced
 * 1 cup chopped onions
 * 1 teaspoon garlic — minced
 * ¾ teaspoon dried thyme — crushed
 * 2 x 13 oz cans vegetable broth
 * 1 x 14½ oz can stewed tomatoes, cut into—bite size pieces
 * ¼ cup dry white wine
 * 2 x 15 oz cans cannellini beans — rinsed and drained

Directions

 * 1) In a dutch oven or large stockpot, heat oil over medium-high heat until hot.
 * 2) Add mushrooms, onion, garlic, and thyme, 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.
 * 6) Stir in remaining beans and heat until hot, about 8 minutes.
 * 7) Serve immediately.