Tuscan Mushroom Stew screams healthy and is loaded with vegetables. You won’t miss the meat because portabella mushrooms add such meaty flavor. Enjoy!

Tuscan Mushroom Stew

2 tablespoons olive oil
1 and 1/2 cups yellow onion, 1/2-inch dice
1 cup shredded carrots
2 large portabella mushrooms, 1/2-inch dice
3 garlic cloves, minced
1/2 cup white wine
1 (14.5 ounce) can petite diced tomatoes
1 bay leaf
1 teaspoon dried thyme leaves
1/2 teaspoon dried basil leaves
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
1 (32 ounce) carton vegetable stock (I use Pacific brand)
2 (15 ounce) cans cannellini beans, rinsed and drained
5 ounces baby spinach
Garnish: Shredded Parmesan cheese

In a large Dutch oven, sauté onions and carrots in olive oil over medium heat. Cook 3 minutes. Add mushrooms and cook 3 minutes more. Add garlic and cook 30 seconds. Stir in wine and boil until wine is almost evaporated; scraping the bottom of the pan to loosen any bits. 

Add  tomatoes, bay leaf, thyme, basil, kosher salt, pepper, and vegetable stock. Bring to a boil then reduce heat to a simmer. Cover pot and simmer 15 minutes or until carrots are tender. Add cannellini beans, cover and cook 3 minutes. Add spinach, cover and cook 2 minutes or until spinach wilts. Garnish with shredded Parmesan cheese. Makes 8 servings.

Published in The News and Neighbor on September 22, 2021.