Quick Provencal Mushroom and White Bean Stew

Total Time
50mins
Prep 15 mins
Cook 35 mins

Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.

Ingredients Nutrition

Directions

  1. Heat oil in a large soup pot over medium-high heat.
  2. 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.
  3. Add vegetable broth, tomatoes (including liquid), and wine.
  4. Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
  5. 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.
  6. Serve immediately.
Most Helpful

4 5

Came out a little thinner than we had expected, so we added a tiny bit of flour in the end to thicken, but it was delicious. Maybe a mixture of different types of mushrooms would make this dish even more exciting. Very good as is though, and would certainly make this again. Wonderful cold weather recipe!

5 5

Wonderful flavor!

5 5

What a delicious soup! I used a can of white kidney beans and a can of Romano beans. When I made the herbes de provence I didn't have lavender so the herb mixture wasn't authentic but the flavour was still wonderful. Made for Zaar Stars Tag.