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White Bean and Mushroom Stew

Rosemary and white beans are always a winning combination, and adding cremini mushrooms and tomatoes makes the pairing even more delicious. The beans break down as they cook, giving this stew a wonderfully creamy consistency. Serve it with a simple green salad and a glass of red wine.

  • Servings: 6
White Bean and Mushroom Stew

Source: Whole Living, December 2011


  • 2 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 onion, chopped
  • 1 stalk celery, diced
  • 1 carrot, peeled and diced
  • 1 pound cremini mushrooms, quartered
  • 1/2 cup white wine
  • 1 (28-ounce) can whole tomatoes, pureed in a blender
  • 1 sprig fresh rosemary
  • 2 cups cooked white beans (equivalent to one 16-ounce can), drained
  • Coarse salt and freshly ground pepper


  1. Heat oil in a medium saucepan over medium heat. Cook onion, celery, and carrot until tender, about 8 minutes. Increase heat to medium-high, add mushrooms, and cook until softened, 5 to 7 minutes.

  2. Deglaze with wine, scraping up any brown bits with a wooden spoon.

  3. Add tomatoes, rosemary, beans, and 1/2 cup water. Bring to a boil; reduce heat and simmer until slightly thickened, about 15 minutes. Season with salt and pepper. Serve with a drizzle of oil.

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