Porcini And White Bean Stew


Woodsy porcini hold their own in this satisfying and fiber-filled white bean stew. Enriched by tomatoes, an excellent source of lycopene, and infused with garlic and rosemary, each bowl offers a flavorful way to eat well.


  • 1 ¾ cups homemade or low-sodium store-bought chicken stock

  • ¾ ounce dried porcini mushrooms

  • 1 tablespoon olive oil

  • 1 small onion, thinly sliced

  • 2 cloves garlic, thinly sliced

  • ½ teaspoon coarse salt

  • ¼ teaspoon freshly ground pepper

  • 4 ounces fresh white mushrooms, quartered

  • 3 small tomatoes (about 1 pound), coarsely chopped

  • 1 small sprig fresh rosemary, plus more for garnish

  • 1 can (19 ounces) white beans, drained and rinsed


  1. Bring stock and 1/2 cup water to a boil in a small pan. Add porcini. Let stand until soft, about 20 minutes. Remove porcini with a slotted spoon; coarsely chop. Set aside. Strain soaking liquid through cheesecloth; set aside.

  2. Heat oil in a medium pan over medium-high heat. Add onion, garlic, salt, and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove cooked rosemary; discard. Garnish with fresh rosemary sprigs.

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