Greens, Mushroom and White Bean Ragoût
- 2 1/2 cup low-sodium vegetable broth, divided
- 1 large white onion, chopped
- 3 cloves garlic, finely chopped
- 1/2 cup Marsala or red wine
- 4 teaspoons finely chopped fresh rosemary
- 1 tablespoon finely chopped fresh thyme
- 12 ounces fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
- 2 teaspoons reduced-sodium tamari
- 2 tablespoons whole spelt or whole wheat flour
- 4 tablespoons nutritional yeast
- 1 (15-ounce) can no-salt-added Great Northern or other white beans or 1 1/2 cups cooked white beans, drained and rinsed
- 1 pound (1 to 2 bunches) dark leafy greens, such as collards, kale or mustard greens, tough stems removed and leaves thinly sliced
- 1/4 teaspoon ground black pepper
Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste. Whisk paste into the simmering broth mixture, stirring constantly. Bring back to a simmer and cook 1 minute, whisking constantly. Stir in beans and greens, in batches if needed, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve.
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