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Source: America's Favorite Food Associations

Provencal Mushroom and White Bean Stew
Served with rice this Provencal Mushroom and White Bean Stew is delicious!
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Serves: 4
Prep Time: 10 minutes
Cook Time: 30 minutes
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2 tablespoons olive oil
1 pound (about 5 cups) fresh white mushrooms, sliced
1 cup onion, chopped
1 teaspoon garlic, minced
3/4 teaspoon dried thyme, crushed
1 can canned stewed tomatoes, cut into bite size pieces
1/4 cup dry white wine
2 cans (15 ozs. each) white canellini beans, drained

In a dutch oven or large saucepot, heat oil; until hot. Add mushrooms, onion, garlic and thyme; cook and stir until onion is very tender and mushrooms are slightly golden, about 7 minutes. Add chicken broth, tomatoes with their liquid and wine; bring to a boil; 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, heat until hot. Serve immediately with a mound of steamed rice, if desired.

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