White Bean and Mushroom Stew
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Whole Living, December 2011
- Yield Serves 4 to 6
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Ingredients
- 2 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 onion, chopped
- 1 stalk celery, diced
- 1 carrot, peeled and diced
- 1 pound cremini mushrooms, quartered
- 1/2 cup white wine
- 1 (28-ounce) can whole tomatoes, pureed in a blender
- 1 sprig fresh rosemary
- 2 cups cooked white beans (equivalent to one 16-ounce can), drained
- Coarse salt and freshly ground pepper
Directions
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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.
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Deglaze with wine, scraping up any brown bits with a wooden spoon.
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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.
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