Soupy White Beans and Mushrooms

Absolute side dish HEAVEN. I dare you to argue.

Thing is, it’s mostly vegetarian. I’m saying mostly because I don’t want the world coming at me for the chicken stock. So swap in some veggie stock and you’ve got a fabulous vegetarian slurpy situation.

Also look how rustic it is. It’s my entire means for living right now. Warmth, rustic, homey, a little hit of heat. Hooooney.

Let us peepeth.

If you’re not into baby bellas, any other fancy mushroom will work here. Have fun(gi) with it. Ha!

Oh.

Two cans of beans meets some lemon, herbs and stock and you have a quick (and I mean quick) side dish that will melt all the hearts.

Come on, I’ll walk you through it.

Mushrooms + garlic + rosemary + oil. Or butter! Butter would add even more of a depth here. Go with what you’re feeling in the moment.

Then we simply add cannellini beans and chicken stock. Let it simmer and reduce for about ten minutes. Five to ten. Whatever you have the time for. Taste it to make sure it’s nice and salty. We salted at the beginning but let’s check again.

Oh, it’s perfect.

It’s all about the garnishes. The crushed red pepper, the freshly grated parmesan, the minced parsley, the lemon juice. You know we gotta wake it up!

Get it good.

It’s extremely easy and the flavors know no end. So get it tangy, nutty, spicy, herby. You fly, little bird.

This weekend, hello!

Soupy White Beans and Mushrooms

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Ingredients

• 8 oz baby Bella mushrooms, rinsed, caps removed and sliced
• 5 cloves garlic, minced
• 2 (15.5 oz) cans cannellini beans, drained and rinsed
• 1 sprig rosemary, minced
• 1 1/2 cup chicken stock
• 1 lemon
• Pinch crushed red pepper flakes
• Parmesan, for garnish
• Chopped parsley, for garnish
• Coarse salt

Instructions

1. In a wide skillet over a medium heat, add the sliced mushrooms along with a pinch of sat. Let this sauté about two minutes, until the mushrooms have darkened and shriveled a little. Add the garlic and minced rosemary and cook another minute, letting the flavors meld. Now add the beans and stock; let this simmer about five minutes and that is all you need.
2. Off the heat squeeze the juice of half the lemon in, along with a pinch of crushed red pepper, chopped parsley and grated parmesan. Just perfect.
3. Serve with seared chicken thighs and crusty bread.
4. Serves four to six.

7.8.1.2

669

https://bevcooks.com/2023/11/soupy-white-beans-and-mushrooms/

You could even add some leftover turkey next week to make it the full kit and caboodle. Boom.