Description
This White Bean and Mushroom Ragout is super healthy, easy to make, and absolutely delicious. Perfect served over rice, potatoes, or sliced polenta
Ingredients
Scale
- 2 1/4 cup Low Sodium Vegetable Broth ((divided))
- 2 Onions ((diced))
- 4 cloves Garlic ((minced))
- 1 tsp Dried Thyme
- 1/2 tsp Dried Rosemary
- 1/2 cup Red Wine
- 16 oz Mushrooms ((chopped))
- 1 can Fire Roasted Tomatoes ((15oz))
- 2 Tbs Whole Wheat Flour
- 4 Tbs Nutritional Yeast
- 2 tsp Low Sodium Soy Sauce ( )
- 1 can Cannelini Beans ((15oz))
- 2 handfuls Baby Kale ( )
- 2 Tbs Balsamic Vinegar
- 10 Cherry Tomatoes ((halved))
- Salt and Pepper to taste
Instructions
- Simmer chopped leeks and garlic in 3/4 cup Veg Broth for about 5 minutes
- Stir in Thyme, Rosemary, and Wine
- Let liquid reduce to about half.
- Add mushrooms, cover and let simmer until mushrooms are reduced
- Add remaining broth and canned tomatoes and increase heat
- Whisk flour, nutritional yeast, Tamari, and 4 Tbls broth to make a slurry
- Stir into stew to thicken
- Add up to 1 Tbls additional flour or Masa Harina if needed to thicken
- Reduce heat to simmer and add beans and greens
- Stir to combine and cook until greens have wilted
- Add Balsamic Vinegar and Cherry Tomatoes
- Season to taste
Notes
Serve over Rice, Pasta, Potatoes, or Sliced Polenta