Quick Provencal Mushroom And White Bean Stew Recipes

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CHICKEN AND WHITE BEAN STEW



Chicken and White Bean Stew image

Hearty and delicious. Adapted from Rachael Ray, the recipe takes a few shortcuts (like purchased rotisserie chicken and canned beans) to ensure it's easy and quick. :) I picked up a loaf of Italian bread and made Recipe #113699 to go with it, which made for a simple, but comforting and tasty meal on a chilly night.

Provided by GaylaJ

Categories     Stew

Time 35m

Yield 6 serving(s)

Number Of Ingredients 9

4 slices bacon, finely chopped
1 onion, finely chopped
2 garlic cloves, finely chopped
1 lb red potatoes, cut into cubes
32 ounces chicken broth (I added a little more)
1 rotisserie-cooked chicken
2 (15 ounce) cans small white beans, drained and rinsed (I used navy beans)
5 ounces baby arugula
salt and pepper

Steps:

  • In a large soup pot or Dutch oven, cook the bacon over medium heat until cooked, but not crisp (about 5 minutes).
  • Add the onion and garlic; cook, stirring, until softened (about 5 minutes).
  • Add the potatoes and chicken broth; simmer until the potatoes are just tender (about 15 minutes).
  • Meanwhile, pull the meat off the rotisserie chicken, discarding skin and bones.
  • Add the chicken and white beans to the stew; cook until heated through.
  • Just before serving, stir in the arugula and season to taste with salt and freshly ground black pepper.

Nutrition Facts : Calories 518, Fat 17.6, SaturatedFat 5, Cholesterol 91.3, Sodium 651.9, Carbohydrate 45.6, Fiber 8.8, Sugar 3.1, Protein 43.7

MUSHROOM AND LIMA BEAN STEW



Mushroom and Lima Bean Stew image

Hearty and full of rich, umami flavor, this stew straddles the line between filling and heavy thanks to healthful ingredients like lima beans, butternut squash, and mushrooms.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Butternut Squash Recipes

Yield Makes 10 cups

Number Of Ingredients 12

1 cup dried lima beans
2 tablespoons extra-virgin olive oil, plus more as needed
1 large onion, diced (2 cups)
4 cloves garlic, thinly sliced
8 ounces shiitake mushrooms, trimmed and thinly sliced
8 ounces portobello mushrooms, trimmed and cut into 1-inch pieces
2 pounds butternut squash, peeled, seeded, cut into 1-inch pieces
1 bay leaf
8 cups low-sodium chicken stock
Freshly ground black pepper
1/2 bunch kale (8 oz.), stems removed and leaves thinly sliced (6 cups)
Kosher salt

Steps:

  • Soak beans overnight in water. Drain.
  • Heat oil in a large pot over medium flame. Add onions and garlic. Cook until tender, 6 to 8 minutes; transfer to a bowl.
  • Turn heat to medium high. Working in batches, add mushrooms; cook until golden brown. Transfer to bowl and add more oil to cook remaining mushrooms. Return mushrooms and onions to pot and add squash, beans, bay leaf, and stock. Season with pepper. Bring to a boil, reduce to a simmer, and cover partially. Cook until beans are just tender, about 50 to 60 minutes. Stir in kale and cook until tender, about 5 minutes more. Season with salt.

Nutrition Facts : Calories 302 g, Protein 17 g, Sodium 138 g

TUSCAN WHITE BEAN STEW



Tuscan White Bean Stew image

Make and share this Tuscan White Bean Stew recipe from Food.com.

Provided by Vegan Freak

Categories     Clear Soup

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

1/2 onion, finely chopped
2 medium carrots, sliced into very thin coins
1 medium russet potato, cut into a 1/4 & # 8243, dice
2 cups water
1 (15 ounce) can great northern beans, drained and rinsed
1/2 teaspoon oregano
1/2 teaspoon thyme
1 teaspoon salt
2 tablespoons tomato paste
2 -3 large kale leaves, deveined and roughly chopped
2 -3 teaspoons lemon juice
fresh herb (to garnish) (optional)

Steps:

  • Saute the onions over medium-low heat in a medium sized, heavy pot that has a lid.
  • Slice the carrots into 1/8″ coins and add to pot.
  • Cut potato into 1/4″ dice and add to pot, stirring occasionally. Add water and loosen any stuff that has stuck to the bottom of the pot with a wooden spoon. Add salt, oregano, tomato paste and stir. Cover and turn head down to a low boil.
  • Slice and kale, drain and rinse the beans. Add beans to pot and stir. The stew should be quite thick. Add kale and lemon juice. Taste and season if necessary. Simmer for a few minutes until kale is tender.
  • Carrots should be tender, and the potato should be soft but still hold its shape. Serve and garnish with fresh herbs, shown here with thyme.

Nutrition Facts : Calories 329.2, Fat 1.1, SaturatedFat 0.3, Sodium 1347, Carbohydrate 65.8, Fiber 16.8, Sugar 6.9, Protein 17.5

QUICK PROVENCAL MUSHROOM AND WHITE BEAN STEW



Quick Provencal Mushroom and White Bean Stew image

Another addition for the 2005 World Tour. Not sure I will have a chance to test this one but it looks delicious.

Provided by justcallmetoni

Categories     Stew

Time 50m

Yield 4 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil
1 lb fresh white mushroom (about 5 cups, sliced)
1 cup chopped onion
1 teaspoon garlic, minced
1 teaspoon herbes de provence
2 (13 ounce) cans vegetable broth
1 (14 1/2 ounce) can diced tomatoes
1/4 cup dry white wine
2 (15 ounce) cans cannellini beans, rinsed & drained

Steps:

  • Heat oil in a large soup pot over medium-high heat.
  • Add mushrooms, onion, garlic, and herbe de Provence, and cook and stir until onion is very tender and mushrooms are slightly golden, about 8 minutes.
  • Add vegetable broth, tomatoes (including liquid), and wine.
  • Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
  • In a small bowl, mash 1 cup of the beans until smooth; add to stew. Stir in remaining beans and heat until hot, about 8 minutes.
  • Serve immediately.

Nutrition Facts : Calories 407.1, Fat 4.7, SaturatedFat 0.8, Sodium 243.6, Carbohydrate 68.2, Fiber 16.5, Sugar 8.3, Protein 25.4

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