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
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
SUNNY'S EASY WHITE BEAN AND MUSHROOM SOUP
Provided by Sunny Anderson
Time 55m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a medium pot on medium-high heat, add the olive oil, mushrooms, onion cubes and thyme. Saute until the mushrooms are tender and wilted, 8 to 10 minutes. Season with salt and pepper. Add the peppers and cook until they soften, 4 to 5 minutes.
- Add the mustard and move it around the pot so it basically coats everything and disappears. Add the stock and beans. Lower to a simmer and cover. Let cook, 15 to 20 minutes.
- Remove the sprig of thyme, then add the kale, if using, and stir. Serve with a spritz of lemon and a shake of hot sauce.
QUICK MUSHROOM AND WHITE BEAN STEW
Make and share this Quick Mushroom and White Bean Stew recipe from Food.com.
Provided by ratherbeswimmin
Categories Stew
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a large pot, heat oil.
- Saute mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often.
- Add the chicken broth, tomatoes with liquid and white wine.
- Bring mixture to a boil.
- Lower heat, cover and let simmer for 15 mintues.
- In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot.
- Add in the remaining beans; stir to combine.
- Cook until heated through; season with salt/pepper if desired.
- Serve with steamed rice and garnish with fresh thyme.
Nutrition Facts : Calories 357.4, Fat 9.9, SaturatedFat 1.7, Sodium 1524.9, Carbohydrate 47, Fiber 14.4, Sugar 12.7, Protein 20.6
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
More about "white bean and mushroom stew recipes"
QUICK MUSHROOM AND WHITE BEAN STEW - JAMIE GELLER
From jamiegeller.com
Servings 4Total Time 25 minsCategory Soups
- Preparation 1 n a Dutch oven or large saucepot, heat oil until hot.2 Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes.3 Add chicken broth, tomatoes with their liquid, and wine; bring to a boil; cover and simmer to blend flavors, about 15 minutes.4 In a small bowl, mash 1 cup of the beans until smooth; add to stew.
- Stir in remaining beans; heat until hot.5 Serve immediately with a mound of steamed rice, if desired.
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