Bring stock and 1/2 cup water to a boil in a small pan.
Add porcini. Let stand until soft, about 20 minutes.
Remove porcini with a slotted spoon; coarsely chop. Set aside.
Strain soaking liquid through cheesecloth; set aside.
Heat oil in a medium pan over medium-high heat.
Add onion, garlic, salt, and pepper.
Cook, stirring occasionally, until onion is translucent, about 3 minutes.
Add white mushrooms; cook, stirring occasionally, until tender, about 5 minutes.
Stir in porcini, tomatoes, rosemary, soaking liquid, and beans.
Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes.
Remove cooked rosemary; discard.
Garnish with fresh rosemary sprigs.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 8 (30%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.6g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 535.6mg||18 %|
|Potassium 248.6mg||7 %|
|Total Carbohydrate 2.4g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 2.1g|
|Protein 2.4g||3 %|
Powered by: USDA Nutrition Database
Calories per serving: 27
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