Stashcook | Creamy White Bean and Vegetable Ragout with Herbed Polenta

Ingredients

• 1 1/2 lbs fresh asparagus
• 2 x (15 oz) cans cannellini beans
• 16 fl oz low-sodium vegetable broth
• 3 cloves garlic, minced
• 1 1/4 cups Parmesan cheese, grated
• 1 x 18 oz tube of polenta, pre-cooked
• 16 oz cremini mushrooms, sliced
• 2 tbsp balsamic vinegar
• 1 tsp dried basil
• 1/2 tsp black pepper
• 2 tbsp extra virgin olive oil
• 1 tsp Italian seasoning
• 1/2 tsp salt
• 1 tbsp fresh parsley, chopped