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Quick Provencal Mushroom and White Bean Stew

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Serving Size: 4

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Quick Provencal Mushroom and White Bean Stew


Ingredients Needed For Quick Provencal Mushroom and White Bean Stew
*2 tablespoons olive oil
*1 pound fresh white Mushrooms (about 5 cups) -- sliced
*1 cup chopped onions
*1 teaspoon garlic -- minced
*3/4 teaspoon dried thyme -- crushed
*2 13 oz cans vegetable broth
*1 14.5 oz can stewed tomatoes, cut into -- bite size pieces
*1/4 cup dry white wine
*2 15 oz cans cannellini beans -- rinsed & drained

Directions To Prepare Quick Provencal Mushroom and White Bean Stew
In a Dutch oven or large stockpot, heat oil over medium-high heat until hot.
Add Mushrooms, Onion, garlic, and thyme, 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.



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Friday, February 23, 2018, 4:38 pm


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