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