White Bean & Mushroom Stew
 
Prep time
Cook time
Total time
 
Serves: 4-6
Ingredients
  • 2 tbsp. olive oil, plus more for drizzling
  • 1 vidalia onion, chopped
  • 1 celery stalk, diced
  • 1 carrot, peeled & diced
  • 1 lb. baby bella mushrooms, sliced
  • ½ cup dry white wine
  • 1 28 oz. can whole peeled tomatoes, puréed in blender
  • ½ tsp. basil
  • ½ tsp. oregano
  • 2 15 oz. can cannellini beans, drained & rinsed
  • ½ cup water
  • coarse salt & ground pepper
Instructions
  1. Heat olive oil in a medium sauce pan over medium heat. Cook onion, celery & carrot until tender, stirring occasionally (about 8 minutes).
  2. Raise heat to medium high, add mushrooms & cook, stirring often until softened (about 5-7 minutes).
  3. Add wine to pan, scraping up any brown bits with a wooden spoon. Cook for another 5 minutes,
  4. Add tomotoes, basil, oregano, beans & water. Bring to a boil, reduce heat & simmer until slightly thickened (about 15 minutes).
  5. Season with salt & pepper. Serve hot with drizzled olive oil
Recipe by Grey Stripes & Denim at http://www.greystripesanddenim.com/white-bean-mushroom-stew/