2Tbsextra virgin olive oilplus additional for drizzling
18 oz pkg sliced mushrooms
2large leeksthinly sliced (white parts only)
2large red potatoessmall dice
115 oz can cannelini beans, drained and rinsed
2tspfresh thyme leaves
2tspItalian flat-leaf parsleychopped
6ozgood quality noodlesprepared according to package directions
fresh cracked pepper
Heat a large, nonstick skillet on high heat. Add the oil and mushrooms and cook, tossing regularly, until mushrooms are nicely browned.
Add the carrot, leeks, and potatoes, and cook until leeks are softened and fragrant. Add the flour and cook a minute, stirring. Add the wine to deglaze, scraping up the browned bits from the bottom of the pan, then cook until liquid is mostly evaporated.
Add the vegetable broth, reduce heat, and simmer gently until potatoes are tender.
Add the beans, herbs, and noodles. Season with salt and pepper to taste (I am a heavy salter). Yields: 4-6 servings.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Tried this recipe?Leave a comment below and let me know!