Porcini Mushrooms and White Bean Stew

Ingredients:

  • 1 ¾ cup homemade or low sodium store bought chicken broth stock (I use veggie broth too)
  • ¾ ounce dried porcini mushrooms
  • 1 tbsp olive oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, thinly sliced
  • ½ tsp coarse salt
  • ¼ tsp freshly ground pepper
  • 4 ounces fresh white mushrooms, quartered
  • 3 small tomatoes (about 1 pound) coarsely chopped (I have also used Italian plum tomatoes from a can)
  • 1 small sprig fresh rosemary, plus more for garnish
  • 1 can (19 ounces) white beans, drained and rinsed.

Directions:

  1. Bring stock and ½ cup water to a boil in a small pan.  
  2. Add porcini mushrooms. Let stand until soft, about 20 minutes.
  3. Remove porcini mushrooms with a slotted spoon; coarsely chop. Set aside.
  4. Strain soaking liquid through cheesecloth; set aside.
  5. Heat oil in a medium pan over medium-high heat.  
  6. Add onion, garlic, salt, and pepper.
  7. Cook, stirring occasionally, until onion is translucent, about 3 minutes.
  8. Add white mushrooms; cook, stirring occasionally, until tender, about 5 minutes.
  9. Stir in porcini, tomatoes, rosemary, soaking liquid and beans. Bring to a boil.
  10. Reduce heat to medium; simmer until cooked through, about 15 minutes.  
  11. Remove cooked rosemary; discard.
  12. Garnish with fresh rosemary sprigs.
  13. Only 251 calories per serving with 8 grams of fiber and 5 grams of fat and 40 grams of carbohydrates and 13 grams of protein!

Serves 4