Greens, Mushroom and White Bean Ragout

Ingredients

25 mins

6 servings

2 1/2 cuplow-sodium vegetable broth, divided
1 largewhite onion, chopped
3 clovegarlic, finely chopped
1/2 cupMarsala or red wine
4 tspfinely chopped fresh rosemary
1 tbspfinely chopped fresh thyme
12 ozfresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 tspreduced sodium-tamari
2 tbspwhole spelt or whole wheat flour
4 tbspnutritional yeast
1(15-ounce) can no-salt-added Great Northern or other white beans, rinsed and drained, or 1 1/2 cups cooked white beans
1 lb(1 to 2 bunches) dark leafy greens, such as colards, kale or mustard greens, tough stems removed and leaves thinly sliced
1/4 tspground black pepper

25 mins

1

Bring 3/4 cup broth to a simmer in a large high-sided skillet over medium-high heat.
2

Add onion and garlic and cook 7 to 8 minutes or until tender.
3

Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates.
4

Add mushrooms and reduce heat to medium, cover and cook 5 minutes or until mushrooms release their liquid and begin to become tender, stirring once.
5

Stir in remaining 1 3/4 cups broth and bring to a simmer over medium heat.
6

Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly.
7

Bring back to a simmer and cook 1 minute, whisking constantly.
8

Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once.
9

Stir in black pepper and serve.