Quick Mushroom and White Bean Stew

• 2 tablespoons olive oil
• 5 cups sliced fresh white mushrooms
• 1 cup chopped onion
• 1 12 teaspoons minced garlic
• 34 teaspoon crushed dried thyme
• 2 (13 3/4 ounce) cans chicken broth
• 1 (14 1/2 ounce) can stewed tomatoes, cut into bite-size pieces
• 14 cup dry white wine
• 2 (15 ounce) cans cannellini beans, drained and divided
• fresh thyme sprig

1. In a large pot, heat oil.
2. Saute mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often.
3. Add the chicken broth, tomatoes with liquid and white wine.
4. Bring mixture to a boil.
5. Lower heat, cover and let simmer for 15 mintues.
6. In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot.
7. Add in the remaining beans; stir to combine.
8. Cook until heated through; season with salt/pepper if desired.
9. Serve with steamed rice and garnish with fresh thyme.

olive oil, fresh white mushrooms, onion, garlic, thyme, chicken broth, tomatoes, white wine, cannellini beans, thyme

Taken from www.food.com/recipe/quick-mushroom-and-white-bean-stew-68259 (may not work)