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4.6 from 21 votes

Vegetarian Mushroom & Cannellini Bean Ragout Recipe

Serve this vegetarian mushroom and bean ragout over rice or quinoa for a hearty meatless meal. It's a great make-ahead option for busy weeks.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4 Servings
Calories: 165 kcal
Course: Main Course
Cuisine: Italian

Ingredients

  • 3 tablespoons olive oil
  • 2 medium onions chopped
  • 16 ounces crimini mushrooms thinly sliced
  • 4 cloves garlic minced
  • 4 teaspoons chopped fresh thyme leaves
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 28 ounce can diced tomatoes juices included
  • 1 14 ounce can cannellini beans drained and rinsed

Instructions

    Cup of Yum
  1. Heat the olive oil in a large frying pan set over medium heat.
  2. Add onions and cook, stirring occasionally, until soft, about 5 minutes.
  3. Add mushrooms, garlic, thyme, salt and pepper and cook, stirring frequently, until mushrooms are very tender, about 10 minutes.
  4. Add tomatoes and juices and cook until the mixture starts to thicken, about 10 minutes.
  5. Stir in beans and cook until beans are warmed through, about 10 minutes.
  6. Serve over brown rice or polenta.
  7. The ragout can be made up to 2 days in advance. Store, covered, in the refrigerator. Reheat before serving.

Nutrition Information

Serving 0.25of Recipe Calories 165kcal (8%) Carbohydrates 16g (5%) Protein 5g (10%) Fat 11g (17%) Saturated Fat 2g (10%) Sodium 448mg (19%) Potassium 806mg (23%) Fiber 3g (12%) Sugar 7g (14%) Vitamin A 215IU (4%) Vitamin C 17.7mg (20%) Calcium 78mg (8%) Iron 2mg (11%)

Nutrition Facts

Serving: 4Servings

Amount Per Serving

Calories 165

% Daily Value*

Serving 0.25of Recipe
Calories 165kcal 8%
Carbohydrates 16g 5%
Protein 5g 10%
Fat 11g 17%
Saturated Fat 2g 10%
Sodium 448mg 19%
Potassium 806mg 17%
Fiber 3g 12%
Sugar 7g 14%
Vitamin A 215IU 4%
Vitamin C 17.7mg 20%
Calcium 78mg 8%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.