nutritional information


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

Mushroom, White Bean and Leek Ragoût

Mushroom, White Bean and Leek Ragoût

Serves 4

30 minutes or fewer

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.
  • 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
  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.
April 2007

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

Andrea - 2014-02-12 01:55:19