Bean and Mushroom Stew

Bean and Mushroom Stew

November 18, 2016
Diverticulosis Diet Mushroom and White Bean StewDiverticulosis Diet Mushroom and White Bean Stew
Serves 4

Although this dish can be eaten on its own, it would be delicious over brown rice.


  • 2 Tablespoons
    olive oil
  • 1 Pound
    white mushrooms, sliced
  • 1 Cup
    onion, chopped
  • 1 Teaspoon
    garlic cloves, minced
  • 3/4 Teaspoons
    dried thyme
  • 28 Ounces
    chicken broth
  • 14 Ounces
    can stewed tomatoes, chopped
  • 1/4 Cup
    white wine, optional
  • 30 Ounces
    can,cannellini beans, drained and rinsed


  1. In a large saucepan, heat olive oil over medium high heat. Cook mushrooms, onion, garlic and thyme until onion is tender and mushrooms are slightly golden (about 7 minutes). Add chicken broth, tomatoes and wine and bring to a boil. Cover and simmer for about 35 additional minutes. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot. Serve immediately with a side of cooked long grain rice, if desired.


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