Made almost entirely out of pantry ingredients, this dish has a surprisingly complex flavor. Spoon it over your choice of egg noodles, orzo, or polenta.
- 1 tablespoon olive oil
- 1 1/2 cups onions, diced
- 2 large cloves garlic, minced
- 1 teaspoon dried thyme, rosemary, or sage
- 8 to 10 ounces cremini mushrooms
- 1/4 cup dry white wine
- 1 15-ounce can cannellini or small white beans, rinsed and drained
- 1 28-ounce can diced tomatoes
- 1/2 cup fresh parsley, chopped
- Kosher salt
- Freshly ground black pepper
- Polenta (optional)
- Grated parmesan (optional, but suggested)
In a large skillet, warm oil over medium heat. Add onions, garlic, and herbs. Salt lightly. Cover. Saute 8 to 10 minutes, until onions are soft. Add mushrooms and wine. Cover. Cook 5 minutes. Add beans, tomatoes, and parsley. Simmer for 10 minutes uncovered, stirring occasionally, until a little of the juice has evaporated. Salt and pepper to taste
Serve over polenta, with parmesan if preferred.
