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).

  2. Add chicken broth, tomatoes and wine and bring to a boil. Cover and simmer for about 35 additional minutes.

  3. In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans, heat until hot.

  4. Serve immediately with a side of cooked long grain rice, if desired.


  1. Kelli


    My husband (whose just over his last flare up with diverticulitis,) LOVES this. He definitely wants us to make it one of our staple meals!

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