Mushroom, White Bean and Leek Ragoût Recipe | Vegetarian Times Skip to main content

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.



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


  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: 

18 g
Total Fat: 
6.5 g
Saturated Fat: 
1 g
46 g
713 mg
12 g
3 g
Serves 4

Comments on this Recipe

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