Mushroom, White Bean and Leek Ragoût
1 ½ Tbs. garlic oil, divided
1 lb. button mushrooms, halved
1 medium leek, white and pale green parts chopped (about ½ cup)
2 15-oz. cans cannellini beans, rinsed and drained
½ cup low-sodium vegetable broth
2 cloves garlic, minced (about 2 tsp.)
2 tsp. chopped fresh thyme
1 slice whole-grain bread
¼ cup chopped fresh parsley
- 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.
- 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.
- Stir parsley into bean mixture. Spoon into bowls and top with breadcrumbs.