Description Edit


Quick Provençal Mushroom and White Bean Stew

  • Serving Size: 4

Ingredients Edit

Directions Edit

  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.
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