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Quick Provencal Mushroom and White Bean Stew
From: Karen C. Greenlee

Serving Size: 4

  • 2 tablespoons olive oil
  • 1 pound fresh white mushrooms (about 5 cups) -- sliced
  • 1 cup chopped onions
  • 1 teaspoon garlic -- minced
  • 3/4 teaspoon dried thyme -- crushed
  • 2 13 oz cans vegetable broth
  • 1 14.5 oz can stewed tomatoes, cut into -- bite size pieces
  • 1/4 cup dry white wine
  • 2 15 oz cans cannellini beans -- rinsed & drained
In a Dutch oven or large stockpot, heat oil over medium-high heat until hot.
Add mushrooms, onion, garlic, and thyme, 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.

Can be served on rice if desired.