Contributed by (Recipe adapted from www.recipezaar.com)

Ingredients

2 C Oyster mushrooms, chopped
2 C Broccoli, chopped
1 C chopped Onion
2 Tbs Olive oil
1 ½ tsp minced Garlic
¾ tsp crushed dried Thyme
2 (13.75 oz) cans Vegetable Broth
1 (14.5 oz) can stewed Tomatoes, cut into bite-size pieces
¼ C dry White wine
2 (15 oz) cans Cannellini beans, drained and divided
Fresh thyme sprigs (optional)

Instructions

In a large pot, heat oil. Steam broccoli until tender. Sauté mushrooms, onion, garlic, and thyme for about 7 minutes or until onion is tender and mushrooms are slightly golden; stir often. Add the broth, tomatoes with liquid, and white wine. Bring mixture to a boil. Lower heat, cover and let simmer for 15 minutes. In a bowl, mash 1 cup cannellini beans, with a potato masher, until smooth; add to stew pot. Add in the remaining beans and the broccoli; stir to combine. Cook until heated through; season with salt/pepper if desired. Serve with steamed rice and garnish with fresh thyme.

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