Serves: 4
Total Calories: 99

1 1/2 cups dried cannellini beans soaked in water for 8 to 12 hours
1 1/2 quarts Vegetable Broth
4 ounces sliced shiitake mushrooms
1 tablespoon chopped shallot
1 teaspoon chopped garlic
1 cup diced yellow onion
1/2 cup scrubbed and diced carrot
1/2 cup diced celery
1 teaspoon dried minced onion
1/2 teaspoon granulated garlic
1 tablespoon chopped fresh rosemary or 1 teaspoon dried
1 tablespoon chopped fresh sage or 1 teaspoon dried

Drain and rinse the beans and transfer them to a large pot. Add the broth and bring to a simmer over medium-high heat. Decrease the heat to medium-low, cover, and cook, stirring occasionally, for 90 minutes, frequently using a ladle to skim off any foam that forms at the surface. Discard the foam.

Put the mushrooms, shallot, and garlic in a small dry saucepan over medium heat and cook, stirring frequently, for 5 minutes. Add the mushroom mixture to the beans. Stir in the onion, carrot, celery, dried onion flakes, and granulated garlic. Cover and cook, stirring occasionally, until the beans are soft, about 1 hour. Stir in the rosemary and sage. Serve hot. Stored in a sealed container in the refrigerator, Cannellini Bean Stew will keep for 4 days.

Nutritional Facts:

Serves: 4
Total Calories: 99
Calories from Fat: 4

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