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RELATED RECIPES
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Stewed Beans with Mushrooms
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40 minutes
4 servings
Adjust servings
dairy-free
(?)
Has dairy from:
chicken stock
gluten-free
(?)
Has gluten from:
chicken stock
kid friendly
has meat
(?)
Has meat from:
chicken stock
has pasta
has seafood
mediterranean
vegan
vegetarian
pescetarian
paleo
(?)
Not paleo due to:
cannellini bean
This recipe has no customizations.
 
INGREDIENTS
Amount
Measure
Ingredient
 
1 1/2
tbsp
 
2
whole
chopped.
 
2
cloves
minced.
 
1
tsp
dried.
 
1
tsp
 
1
pinch
 
1 1/2
cups
washed, trimmed, and cut in quarters (or sixths if the mushrooms are large.
 
1/4
cups
 
1
can
drained and rinsed.
 
1
can
14.5 oz. petite diced tomatoes with juice.
 
1/2
cups
chopped.
 
 
 
to taste.
 
 
 
to taste.
 
 
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PREPARATION
1.
Heat olive oil in a large heavy frying pan large enough to hold all ingredients.
2.
Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.
3.
While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths. When onions are slightly browned, add mushrooms and 1/4 cup stock, and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.
4.
While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.
5.
After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan. Cover again and simmer 10 minutes more.
6.
After 10 minutes the stew should be slightly thickened and flavors should be well-blended. Season to taste with salt and fresh ground black pepper.
7.
Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew. This is great topped with freshly-grated parmesan cheese.
 
THIS RECIPE CAN BE CUSTOMIZED
1.
Make it Gluten Free!
 
A gluten-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
2.
Make it Dairy Free!
 
A dairy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
3.
Make it Soy Free!
 
A soy-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
4.
Make it Wheat Free!
 
A wheat-free variant of this recipe can be made. Just substitute gluten-free chicken stock for chicken stock.
 
NUTRITION
This recipe has the following nutrient totals:
Calories 390
Protein 23.3 g
Carbohydrates 63.6 g
Iron 0.26 mg
Fiber 15.7 g
Calcium 18.0 mg
(plus many more nutrients)
Sample Recipe Chart:
 
The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.
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