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.
Servings: 4 Servings
Calories: 165kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
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
