Ingredients

serves 4

　　1 3/4 cups homemade or low-sodium store-bought chicken stock

　　3/4 ounce dried porcini mushrooms

　　1 tablespoon olive oil

　　1 small onion, thinly sliced

　　2 garlic cloves, thinly sliced

　　1/2 teaspoon coarse salt

　　1/4 teaspoon freshly ground pepper

　　4 ounces fresh white mushrooms, quartered

　　3 small tomatoes (about 1 pound), coarsely chopped

　　1 small sprig fresh rosemary, plus more for garnish

　　1 19-ounce can white beans, drained and rinsed

　　

Step 1

Bring the stock and 1/2 cup water to a boil in a small pan. Add the porcini. Let stand until soft, about 20 minutes. Remove the porcini with a slotted spoon; coarsely chop. Set aside. Strain the soaking liquid through cheesecloth; set aside.

　　

Step 2

Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove the cooked rosemary; discard. Garnish with fresh rosemary sprigs.

　　

Fit to eat recipe

Step 3

(Per serving)

　　

Step 4

Calories: 251

　　

Step 5

Fat: 5g

　　

Step 6

Cholesterol: 0mg

　　

Step 7

Carbohydrate: 40g

　　

Step 8

Sodium: 352mg

　　

Step 9

Protein: 13g

　　

Step 10

Fiber: 8g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.