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
 * 3/4 teaspoon dried thyme -- crushed
 * 2 13 oz cans vegetable broth
 * 1 14.5 oz can stewed tomatoes, cut into -- bite size pieces
 * 1/4 cup dry white wine
 * 2 15 oz cans cannellini beans -- rinsed & drained

Directions
In a Dutch oven or large stockpot, heat oil over medium-high heat until hot. Add mushrooms, onion, garlic, and thyme, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.

Add vegetable broth, tomatoes (including liquid), and wine. Bring to a boil, reduce heat, 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 and heat until hot, about 8 minutes. Serve immediately.