Categories: Main Dish, Mushrooms, Stew

Ingredients

• 2 tablespoons olive oil
• 5 cups sliced fresh white mushrooms
• 1 cup chopped onion
• 1 1/2 teaspoons minced garlic
• 3/4 teaspoon crushed dried thyme
• 2 (13 3/4 ounce) cans chicken broth
• 1 (14 1/2 ounce) can stewed tomatoes , cut into bite-size pieces
• 1/4 cup dry white wine
• 2 (15 ounce) cans cannellini beans , drained and divided
• fresh thyme sprig

Directions

1. In a large pot, heat oil.

2. Saute mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often.

3. Add the chicken broth, tomatoes with liquid and white wine.

4. Bring mixture to a boil.

5. Lower heat, cover and let simmer for 15 mintues.

6. In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot.

7. Add in the remaining beans; stir to combine.

8. Cook until heated through; season with salt/pepper if desired.

9. Serve with steamed rice and garnish with fresh thyme.

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