Want a warm winter stew for dinner? This is one of Lisa Corrado’s of Lisa Corrado Nutrition favorite recipes. It’s easy to make and has a rich, luxurious taste that belies the fact that it’s almost completely plant-based.
It makes 4 servings
3 tablespoons olive oil
16 ounces baby portabella mushrooms, thickly sliced
salt & freshly ground pepper
1 large onion, chopped
6 ounces thinly sliced prosciutto, chopped finely
3 large cloves garlic, minced
1 teaspoon dried thyme
2 bay leaves
¼ cup flour
1 cup dry red wine (like cabernet sauvignon or merlot)
2 cups vegetable or chicken broth
2 15-ounce cans of white beans, drained
½ cup chopped fresh parsley leaves
Heat 2 tablespoons of oil in soup pot over medium-high heat. Add mushrooms and cook for about 6 – 8 minutes, or until liquid evaporates and mushrooms start to brown. Season with salt & pepper, transfer to a bowl and set aside. Turn heat down to medium. Add remaining tablespoon of oil and the onion to the pot. Cook onion, stirring frequently, for 3 minutes, or until translucent.
Add prosciutto, garlic, thyme and bay leaves. Cook for 2 minutes. Sprinkle with flour and give it a stir. Whisk in wine and broth, scraping the bottom of the pot with a wooden spoon. Stir in the beans and mushrooms. Bring to a boil, reduce to a simmer and cook, covered for 20 minutes. Stir in chopped parsley, season with a little freshly ground black pepper and serve.