The recipe came from this month’s Runners World Magazine. I will definately be cooking this again!
3 T olive oil
10 oz baby portabella mushrooms, quartered or sliced.
Salt and Pepper to taste
1 large onion, chopped
6 oz thinly sliced prosciutto, minced
3 large cloves garlic, minced
1 tsp dried thyme
2 bay leaves
1/4 cup flour
1 cup dry red wine
3 cans (15 oz each) white beans, drained
1/2 cup chopped fresh parsley
Heat 2 T oil in a soup pot over medium heat. Add mushrooms. Cook 6-8 minutes or until liquid evaporates and mushrooms start to brown. Season with salt and pepper. Transfer to a bowl and set aside. Add remaining T oil to pot with onion. Cook onion, stirring for 3 minutes or until clear. Add prosciutto, garlic, thyme, and bay leaves. Cook 2 minutes. Sprinkle in flour and stir. Whisk in wine and broth. Stir in beans. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes. Stir in parsley and serve. Serves 6.
Calories: 377; Carbs: 44 Grams; Fiber: 9 grams; Protein: 22 grams; Fat: 11 grams
This is really a tasty, quick and healthy one pot dinner. Let me know if you like it as much as we did!
Next, I’ll leave you with a little something to make you smile . . .
Have a good one!