Vegetarian Mushroom & Cannellini Bean Ragout Recipe
Serve this vegetarian mushroom and bean ragout over rice or quinoa for a hearty meatless meal. It's a great make-ahead option for busy weeks.
Prep Time10 minutes mins
Cook Time35 minutes mins
Total Time45 minutes mins
Course: Entrees
Cuisine: Italian
Keyword: Vegan, Vegetarian
Servings: 4 Servings
Calories: 165kcal
- 3 tablespoons olive oil
- 2 medium onions chopped
- 16 ounces crimini mushrooms thinly sliced
- 4 cloves garlic minced
- 4 teaspoons chopped fresh thyme leaves
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 28 ounce can diced tomatoes juices included
- 1 14 ounce can cannellini beans drained and rinsed
Heat the olive oil in a large frying pan set over medium heat.
Add onions and cook, stirring occasionally, until soft, about 5 minutes.
Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.
Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
Stir in beans and cook until beans are warmed through, about 10 minutes.
Serve over brown rice or polenta.
The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.
Serving: 0.25of Recipe | Calories: 165kcal | Carbohydrates: 16g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Sodium: 448mg | Potassium: 806mg | Fiber: 3g | Sugar: 7g | Vitamin A: 215IU | Vitamin C: 17.7mg | Calcium: 78mg | Iron: 2mg