Under 30 min
Inspired by thewanderlustkitchen.com
Under 30 min
Ingredients
for 4 servings
- olive oil, to taste
- ½ large yellow onion, diced
-
1 cup mushroom, diced (75 g) -
½ cup sun-dried tomato, drained (100 g) - 3 cloves garlic, minced
-
15 oz white bean, or cannellini beans, 2 cans, rinsed and drained (425 g) -
15 oz fire-roasted tomato, 1 can (425 g) -
15 oz artichoke heart, 1 can, drained (425 g) -
2 tablespoons balsamic vinegar -
1 tablespoon honey -
1 teaspoon dried oregano -
1 teaspoon dried thyme - salt, to taste
- pepper, to taste
- fresh basil, thinly sliced, for garnish
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Preparation
- In a large skillet over medium heat, add the olive oil, onion, and mushrooms. Cook 5 minutes, or until the onion begins to turn translucent.
- Add the sun-dried tomatoes and garlic. Stir and cook for another 3 minutes, or until fragrant.
- Add the white beans, fire-roasted tomatoes, artichoke hearts, balsamic vinegar, honey, oregano, thyme, salt, and pepper. Stir to combine. Cover and reduce the heat to low. Let cook for 10 minutes, stirring occasionally.
- Garnish with fresh basil and serve.
- Enjoy!
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Tips
1 of
3
-
emmcarpp
Added goat cheese crumbles to add a little extra flavor
2018-06-19T02:08:52Z Helpful (5) -
Tiffany Saboo
Added some Parm. Great recipe. I would make again.
2018-07-25T19:22:09Z Helpful (3) -
pocketmn
made this 2x. added fresh grated parm once and then good feta in brine the second. both were delicious. great with warm crusty bread.
2018-11-15T17:25:40Z Helpful (2) -
Chelsea Christianson
I made extra sauce and served it over rice to make it a little more filling for my husband and it was delicious!
2018-10-18T00:51:11Z Helpful (2)
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