Ingredients

The following ingredients have 5 Servings
  • 2 Tbs extra virgin olive oil (plus additional for drizzling)
  • 1 8 oz pkg sliced mushrooms
  • 2 carrots (small dice)
  • 2 large leeks (thinly sliced (white parts only))
  • 2 large red potatoes (small dice)
  • 1 Tbs all-purpose flour
  • 1/2 cup white wine
  • 3 cups vegetable broth
  • 1 15 oz can cannelini beans, drained and rinsed
  • 2 tsp fresh thyme leaves
  • 2 tsp Italian flat-leaf parsley (chopped)
  • 1 tsp fresh sage (minced)
  • 6 oz good quality noodles (prepared according to package directions)
  • kosher salt
  • fresh cracked pepper

Instruction

  • 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.