Provencal Mushroom And White Bean Stew Recipes

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QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW



Quick Provencal Mushroom and White Bean Stew image

Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.

Provided by justcallmetoni

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb fresh white mushroom (about 5 cups, sliced)
1 cup chopped onion
1 teaspoon garlic, minced
1 teaspoon herbes de provence
2 (13 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed & drained

Steps:

  • Heat oil in a large soup pot over medium-high heat.
  • Add mushrooms, onion, garlic, and herbe de Provence, 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.

Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4

FAST WHITE-BEAN STEW



Fast White-Bean Stew image

A colorful and satisfying stew is priceless this time of year (Jan), and you can't do much better than a tomatoey broth full of hearty cannellini beans, baby greens, and cubes of baked ham.

Provided by Annacia

Categories     Stew

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
2 large garlic cloves, chopped
1 (15 ounce) can stewed tomatoes
1 3/4 cups reduced-sodium chicken broth
2 (19 ounce) cans cannellini beans, undrained
8 ounces cooked ham, cut into 1/2-inch cubes
1/4 teaspoon black pepper
1 (5 ounce) bag baby romaine lettuce or 1 (5 ounce) bag Baby Spinach
8 slices baguette (3/4-inch-thick)

Steps:

  • Cook garlic in oil in a 3 1/2- to 4 1/2-quart heavy pot over moderately high heat, stirring, until golden, 1 to 2 minutes.
  • Coarsely cut up tomatoes in can , then add (with juice) to garlic in oil.
  • Stir in broth, beans, ham, and pepper and bring to a boil.
  • Reduce heat and simmer, uncovered, 5 minutes.
  • Stir in greens and cook until wilted.
  • While stew is simmering, preheat broiler. Put bread on a baking sheet and drizzle with remaining 1/2 tablespoon oil. Broil 3 to 4 inches from heat until golden, 1 to 1 1/2 minutes.
  • Serve stew with toasts.

Nutrition Facts : Calories 965.3, Fat 19.1, SaturatedFat 5.4, Cholesterol 53.3, Sodium 1118, Carbohydrate 144.2, Fiber 22.8, Sugar 6.9, Protein 56.4

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