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Mushroom, White Bean and Leek Ragoût

The ingredients for this quick Italian ragoût can all be found in any grocery store. Sautéed breadcrumbs replace cheese as a topping to cut down on calories and keep the recipe vegan.

Ingredients: 

Ingredients: 

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1 ½ Tbs. garlic oil, divided
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1 lb. button mushrooms, halved
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1 medium leek, white and pale green parts chopped (about ½ cup)
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2 15-oz. cans cannellini beans, rinsed and drained
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½ cup low-sodium vegetable broth
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2 cloves garlic, minced (about 2 tsp.)
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2 tsp. chopped fresh thyme
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1 slice whole-grain bread
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¼ cup chopped fresh parsley

Instructions: 

  1. Heat 1 1/2 tsp. oil in skillet over medium-high heat. Sauté mushrooms and leek 10 minutes, or until soft and golden. Stir in beans, broth, garlic and thyme, and cook 5 minutes. Season with salt and pepper.
  2. Pulse bread in food processor until crumbs form. Heat remaining 1 Tbs. oil in skillet over medium-low heat. Add breadcrumbs and sauté 8 minutes, or until crispy. Season with salt and pepper.
  3. Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.

Nutrition Information: 

Calories: 
294
Protein: 
18 g
Total Fat: 
6.5 g
Saturated Fat: 
1 g
Carbohydrates: 
46 g
Cholesterol: 
mg
Sodium: 
713 mg
Fiber: 
12 g
Sugar: 
3 g
Yield: 
Serves 4

Comments on this Recipe

Yikes this was dry and boring. I am dumping the leftovers into a minestrone soup.