Mushroom and White Bean Stew


  • 5 c sliced fresh white mushrooms
  • 1 c chopped onion
  • 1 ½ tsp minced garlic
  • ¾ tsp crushed dried thyme
  • 2 (13 oz) cans vegetable broth
  • 1 (14 oz) can stewed tomatoes, cut into bite size pieces
  • ¼ c dry white wine
  • 2 (15oz) cans cannellini beans, drained and divided
  • Fresh thyme springs


  1. In a large pot, sauté mushrooms, onion, garlic, and thyme in small amount of
  2. water, for about 7 minutes or until onion is tender and mushrooms are slightly
  3. golden; stir often.
  4. Add the vegetable broth, tomatoes with liquid and white wine.
  5. Bring mixture to a boil.
  6. Lower heat, cover and let simmer for 15 minutes.
  7. In a bowl, mash 1 c cannellini beans, with a potato masher, until smooth; add to
  8. the stew pot.
  9. Add in the remaining beans; stir to combine.
  10. Cook until heated through; season with salt/pepper if desired.
  11. Serve with steamed brown rice and garnish with fresh thyme.


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