Mushroom, White Bean, and Tomato Stew with Parmesan

Ingredients

• 1 1/2 T olive oil
• 2 medium onions, chopped
• 2 tsp. minced garlic
• 1 tsp. dried thyme
• 1 tsp. ground fennel seed
• pinch dried sage
• 12 oz. Crimini mushrooms, washed, trimmed, and cut in quarters
• 1/4 cup homemade chicken stock 
• 1 can Cannellini beans, rinsed
• 1 can petite diced tomatoes with juice
• 1/2 cup finely chopped fresh parsley
• salt and fresh ground black pepper to taste
• freshly grated Parmesan cheese for serving

Directions

Heat olive oil in a large heavy frying pan large enough to hold all ingredients.Add onion, garlic, thyme, fennel, and sage and saute, stirring a few times, until the onions are softened and starting to brown. This will take about 8 minutes.While onions cook wash mushrooms, trim off woody stems, and cut mushrooms into quarters or sixths.When onions are slightly browned, add mushrooms and 1/4 cup homemade chicken stock , and let simmer covered for 5-6 minutes, until mushrooms have shrunk somewhat and released their juice.While mushrooms cook drain the beans into a colander placed in the sink and rinse with cold water until no more foam appears.After mushrooms have cooked 5-6 minutes, add drained beans, tomatoes and juice, and 1/2 cup chopped parsley to the pan.Cover again and simmer 10 minutes more.After 10 minutes the stew should be slightly thickened and flavors should be well-blended.Season to taste with salt and fresh ground black pepper.Serve hot, over brown rice or whole wheat pasta, or just in a bowl as a meatless stew.