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.
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
- 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
Preparation
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.