Quick Provencal Mushroom and White Bean Stew

Total Time
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


  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

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!

buelow September 17, 2010

Wonderful flavor!

Lacer February 17, 2010

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.

Dreamer in Ontario January 06, 2009