Cannenelli Bean and Mushroom Stew
2 tablespoons olive oil
4 cloves garlic, finely chopped
1/4 cup carrot, chopped (about 1 medium carrot)
8 ounces baby bella mushrooms, roughly cubed
1 1/2 teaspoon olive paste
1 1/4 cup vegetable stock
1 1/2 cups cooked cannenelli beans (1 15 ounce can)
1 1/2 teaspoon dried herbs
sea salt and pepper, to taste
1 teaspoon arrow root
1 teaspoon water
1) Add olive oil to a deep skillet and heat over medium. Add garlic, chopped carrot, and mushrooms and sauté for about 6 to 10 minutes. Mushrooms should darken slightly and garlic should take on a golden brown color. Add olive paste and sauté an additional minute.
2) Add the vegetable stock and beans to the pot, adding additional stock if a thinner sauce is preferred. Add herbs of your choice, I like an equal mix of oregano, parsley and basil then salt and pepper to taste. Cover then reduce heat and simmer for 10 to 15 minutes.
3) Mix the arrowroot and water, stiring to combine. Add mixture to pot and then return to a simmer to thicken. Allow to cool five minutes before serving. Adjust seasoning if needed. The sauce may appear thin until it cools.
Serve over polenta or pasta. Garnish with a drizzle with extra virgin olive oil, sprinkle with red chili flakes and/or fresh chopped parsley, if desired. Enjoy!
If you don't have, or prefer, arrowroot you can also use an equal amount of corn, potato or tapioca starch. Like wise if you can't find olive paste you can use either drained and finely chopped capers (closest substitute) or tomato paste... or you can easily make your own, most recipes are vegan.
Source of recipe: Fooling around in the kitchen I made a close yet healthy and vegan version of my Grandma's fricando.