Ingredients for Mushroom White Bean And Leek Ragot
- 2 tablespoons Garlic Oil
- 2 cups sliced Button Mushroom
- 2 cups sliced Leek
- 1 (15 ounce) can Cannellini Beans, rinsed and drained
- 3 cups Low Sodium Vegetable Broth
- 2 Garlic Cloves, minced
- 1 teaspoon Fresh Thyme leaves
- 2 slices Whole Grain Bread, cubed
- 1/4 cup chopped Fresh Parsley leaves
- Salt and freshly ground Black Pepper, to taste
- Grated Parmesan Cheese (optional, for garnish)
- Nutritional Yeast (optional, for vegan garnish)
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How to Make Mushroom White Bean And Leek Ragot
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add sliced mushrooms and leeks. Sauté for 10 minutes, or until softened and golden brown, stirring occasionally.
- Stir in the cannellini beans, vegetable broth, minced garlic, and thyme. Bring to a simmer and cook for 5 minutes.
- Season generously with salt and pepper to taste.
- While the ragout simmers, pulse the bread cubes in a food processor until you have coarse crumbs.
- Heat the remaining 1 tablespoon olive oil in a separate small skillet over medium-low heat.
- Add the breadcrumbs and sauté for 8 minutes, or until golden brown and crispy, stirring occasionally.
- Season the breadcrumbs with salt and pepper.
- Stir the chopped parsley into the bean mixture.
- Spoon the ragout into bowls and top with the crispy breadcrumbs.
- If desired, garnish with grated Parmesan cheese (vegetarian) or nutritional yeast (vegan).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
15g
Fat
1g
Carbs
21g
