Quick Provencal Mushroom And White Bean Stew

• 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

1. Heat oil in a large soup pot over medium-high heat.
2. 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.
3. Add vegetable broth, tomatoes (including liquid), and wine.
4. Bring to a boil, reduce heat, cover, and simmer to blend flavors, about 15 minutes.
5. 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.
6. Serve immediately.

olive oil, fresh white mushroom, onion, garlic, vegetable broth, tomatoes, white wine, cannellini beans

Taken from www.food.com/recipe/quick-provencal-mushroom-and-white-bean-stew-135136 (may not work)