White Bean and mushroom Stew

Name: White Bean and mushroom Stew Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 6
Ingredients: 2 tbsp. extra virgin olive oil; 1 onion chopped; 1 stalk celery diced; 1 carrot peeled and sliced; 1 lb. quartered mushrooms; 1/2 cup white wine; 1 28 oz. can whole tomatoes pureed; 1 sprig fresh rosemary; 2 cups cooked white beans (1 16 oz. can drained); salt; pepper; 1/2 cup water

Minutes to Prepare: 10
Minutes to Cook: 20

Number of Servings: 6

Ingredients

2 tbsp. extra virgin olive oil1 onion, chopped1 stalk celery, diced1 carrot peeled and sliced1 lb. quartered mushrooms1/2 cup white wine1 28 oz. can whole tomatoes pureed1 sprig fresh rosemary2 cups cooked white beans (1 16 oz. can drained)saltpepper1/2 cup water

Directions

Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrots until tender, about 8 minutes. Increase heat to medium high, add mushrooms, and cook until softened 5-7 minutes. Deglaze with wine, scraping up any brown bits with a wooden spoon. 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. Drizzle with olive oil

Serving Size: makes 5-6 1 cup servings

Number of Servings: 6

Recipe submitted by SparkPeople user NEEDLESTONEART.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 180.0
Total Fat: 5.8 g
Cholesterol: 0.0 mg
Sodium: 257.5 mg
Total Carbs: 25.0 g
Dietary Fiber: 5.3 g
Protein: 5.6 g

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