Ingredients:
1 tablespoon olive oil
1 lb fresh white mushrooms ( about 5 cups, sliced)
1 cup chopped onions
1 teaspoon garlic, minced
1 teaspoon herbes de provence
2 (13 ounce) cans vegetable broth
1 (14 1/2 ounce) cans diced tomatoes
1/4 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed & drained
Directions:
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.
Servings: 4
Time preparation: 15 min.
Time total: 50 min.