White Bean and Mushroom Ragout
This White Bean and Mushroom Ragout is super healthy, easy to make, and absolutely delicious. Perfect served over rice, potatoes, or sliced polenta
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.brandnewvegan.com.
Cooking tools:
- Pot
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cup
- Measuring spoon
- Wooden spoon
- Colander
- Can opener
- Stove
- Oven
- Baking sheet
- Parchment paper
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
- Pepper
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