Mushroom, White Bean and Leek Ragoût

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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.

  • 4Servings


  • 1 1/2 Tbs. garlic oil, divided
  • 1 lb. button mushrooms, halved
  • 1 medium leek, white and pale green parts chopped (about 1/2 cup)
  • 2 15-oz. cans cannellini beans, rinsed and drained
  • 1/2 cup low-sodium vegetable broth
  • 2 cloves garlic, minced (about 2 tsp.)
  • 2 tsp. chopped fresh thyme
  • 1 slice whole-grain bread
  • 1/4 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.

Nutrition Information

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