QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW
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
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
WHITE BEAN AND MUSHROOM STEW
Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.
- Deglaze with wine, scraping up any brown bits with a wooden spoon.
- Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.
Nutrition Facts : Calories 195 g, Fat 5 g, Fiber 6 g, Protein 9 g, SaturatedFat 1 g, Sodium 212 g
PROVENCAL MUSHROOM AND WHITE BEAN STEW
A fantastic vegetarian stew/soup that pairs well with rice and a salad for a very satisfying light meal.
Provided by NancysFancies
Categories Stew
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large saucepan or Dutch oven, heat the oil. Add mushrooms, onion, garlic, and thyme; cook & stir until onion is clear & mushrooms are slightly golden - about ten minutes. Add the broth, tomatoes and their liquid, and wine. Bring to a boil; cover, lower heat, and simmer for about 30 minutes (or more if deeper color & flavor are desired). Remove about one cup beans after draining them & put in a small bowl; mash until smooth. Add to the stew & mix well to thicken. Stir in the remaining whole beans and heat through. Serve hot with fresh ground pepper to taste.
Nutrition Facts : Calories 517.3, Fat 9.8, SaturatedFat 1.6, Cholesterol 2.1, Sodium 986, Carbohydrate 81, Fiber 17, Sugar 11.7, Protein 28.9
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