Mushroom, Bean And Leek Ragoût

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 1/2 tablespoons garlic oil, divided
• 1 lb button mushroom, halved
• 1 medium leek, and pale green parts chopped (about 1/2 cup)
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 1/2 cup low sodium vegetable broth
• 2 garlic cloves, minced (about 2 tsp.)
• 2 teaspoons chopped fresh thyme
• 1 slice whole grain bread
• 1/4 cup chopped fresh parsley

Recipe

• 1 heat 1 1/2 teaspoons oil in skillet over medium-high heat.
• 2 sauté mushrooms and leek 10 minutes, or until soft and golden. stir in beans, broth, garlic and thyme, and cook 5 minutes.
• 3 season with salt and pepper.
• 4 pulse bread in food processor until crumbs form.
• 5 heat remaining 1 tbs. oil in skillet over medium-low heat. add breadcrumbs and sauté 8 minutes, or until crispy. season with salt and pepper.
• 6 stir parsley into bean mixture. spoon into bowls and top with breadcrumbs.