Mushroom Bean Stew with Rosemary
This protein-loaded, fiber-rich Mushroom Bean Stew with Rosemary is studded with tons of veggies, including olives, carrots, celery and mushrooms. With garlic and rosemary for flavor, your belly will be screaming for more. And at under 170 calories a serving, you can indulge. A gluten-free, vegan, nut-free recipe.
Servings: 8 servings
Ingredients
- 1 cup Great Northern Beans, soaked overnight and then pressure-cooked or boiled with enough water to cover by an inch, until tender. If using canned, substitute two cups of canned, drained beans.
- 1 ½ pounds cremini mushrooms, quartered if large, halved if small
- 2 carrots, finely diced
- 2 sticks of celery, finely diced
- 1 large onion, finely diced
- 5 cloves of garlic, thinly sliced
- 2 medium tomatoes, pureed
- 1 cup olives
- 1 tablespoon extra virgin olive oil
- ½ cup white wine (optional)
- 3 bay leaves
- 2 sprigs of rosemary. Strip the leaves from the woody stems, discard the stems, and mince the leaves
- Salt and ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, celery and carrots and season with some salt and pepper. Cook, stirring frequently, until the vegetables soften and the onions turn translucent, about eight minutes.
- Add the garlic and the bay leaves and continue to saute for two more minutes.
- Increase heat to medium-high, add the mushrooms and saute another five minutes, stirring frequently.
- Add the white wine if using and scrape up any browned bits of vegetables sticking to the bottom of the pan. Let the wine reduce so the alcohol is cooked out, about five minutes.
- Add the tomato puree, cooked beans, rosemary, and half a cup of water. If you'd like a thinner stew, add more water.
- Bring the stew to a boil then lower heat and simmer for 15 minutes or until the stew has thickened and all the vegetables are cooked. Add the olives.
- Add more salt and pepper if needed.
- Stir and turn off heat. Serve hot with some crusty bread or over rice.