Quick Provencal Mushroom and White Bean Stew

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

• Ready In: 50 mins
• Serves: 4

Ingredients

• 1  tablespoon olive oil
• 1  lb fresh white mushroom (about 5 cups, sliced)
• 1  cup  chopped onion
• 1  teaspoon garlic, minced
• 1  teaspoon  herbes de provence
• 2 (13 ounce) cans vegetable broth
• 1 (14 1/2ounce) can diced tomatoes
• 1⁄4 cup dry white wine
• 2 (15 ounce) cans cannellini beans, rinsed & drained

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.