Mushroom and White Bean Stew

Ingredients

•  5 c sliced fresh white mushrooms
•  1 c chopped onion
•  1 ½ tsp minced garlic
•  ¾ tsp crushed dried thyme
•  2 (13 oz) cans vegetable broth
•  1 (14 oz) can stewed tomatoes, cut into bite size pieces
•  ¼ c dry white wine
•  2 (15oz) cans cannellini beans, drained and divided
•  Fresh thyme springs

Preparation

1. In a large pot, sauté mushrooms, onion, garlic, and thyme in small amount of
2. water, for about 7 minutes or until onion is tender and mushrooms are slightly
3. golden; stir often.
4. Add the vegetable broth, tomatoes with liquid and white wine.
5. Bring mixture to a boil.
6. Lower heat, cover and let simmer for 15 minutes.
7. In a bowl, mash 1 c cannellini beans, with a potato masher, until smooth; add to
8. the stew pot.
9. Add in the remaining beans; stir to combine.
10. Cook until heated through; season with salt/pepper if desired.
11. Serve with steamed brown rice and garnish with fresh thyme.