Provencal Mushroom and White Bean Stew

Ingredients · 4 servings

• 30 gOlive oil
• 300 gWhite mushroom, fresh
• 150 gOnion
• 12 gGarlic
• 480 gVegetable broth
• 400 gTomatoes, diced
• 120 gDry white wine
• 480 gCannellini beans
• 3 gHerbes de Provence

Equipment

stovetop, bowl, chef knife, cutting board, fork, ladle, serving bowls, soup pot, wooden spoon

Instructions

1. 1
   Prep ingredients

   Chop the onion, slice the white mushrooms, mince the garlic, and set out a large soup pot with a wooden spoon. · 5 min

   What to look for: oil shimmering

2. 2
   Heat olive oil

   Heat the olive oil in the soup pot over medium-high heat until it shimmers. · 2 min

   What to look for: oil shimmering

3. 3
   Sauté vegetables

   Add the mushrooms, onion, garlic, and herbes de Provence, and cook over medium-high heat until onions are soft and mushrooms turn lightly golden. · 8 min

   What to look for: soft onions and golden mushrooms

4. 4
   Simmer stew base

   Add the vegetable broth, diced tomatoes with their liquid, and dry white wine, then bring to a gentle simmer over medium-low heat. · 15 min

   What to look for: gentle bubbling

5. 5
   Add white beans

   Mash a portion of the cannellini beans until smooth, stir into the stew, then add the remaining beans and heat through. · 8 min

   What to look for: stew thickened and hot

6. 6
   Serve stew

   Ladle the hot Provençal mushroom and white bean stew into bowls and serve immediately. · 2 min

   What to look for: steaming bowl