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5 from 3 votes

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 mins
Cook Time35 mins
Total Time45 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
  • 1/2 teaspoon kosher salt
  • 1/2 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