White Bean and Mushroom Ragout

Ingredients

• 2 1/4 cup Low Sodium Vegetable Broth ((divided))
• 2 Onions ((diced))
• 4 cloves Garlic ((minced))
• 1 tsp Dried Thyme
• 1/2 tsp Dried Rosemary
• 1/2 cup Red Wine
• 16 oz Mushrooms ((chopped))
• 1 can Fire Roasted Tomatoes ((15oz))
• 2 Tbs Whole Wheat Flour
• 4 Tbs Nutritional Yeast
• 2 tsp Low Sodium Soy Sauce ( )
• 1 can Cannelini Beans ((15oz))
• 2 handfuls Baby Kale ( )
• 2 Tbs Balsamic Vinegar
• 10 Cherry Tomatoes ((halved))
• Salt and Pepper to taste

Instructions

1. 1

   Simmer chopped leeks and garlic in 3/4 cup Veg Broth for about 5 minutes

2. 2

   Stir in Thyme, Rosemary, and Wine

3. 3

   Let liquid reduce to about half.

4. 4

   Add mushrooms, cover and let simmer until mushrooms are reduced

5. 5

   Add remaining broth and canned tomatoes and increase heat

6. 6

   Whisk flour, nutritional yeast, Tamari, and 4 Tbls broth to make a slurry

7. 7

   Stir into stew to thicken

8. 8

   Add up to 1 Tbls additional flour or Masa Harina if needed to thicken

9. 9

   Reduce heat to simmer and add beans and greens

10. 10

    Stir to combine and cook until greens have wilted

11. 11

    Add Balsamic Vinegar and Cherry Tomatoes

12. 12

    Season to taste