Ingredients
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1 tablespoon vegetable oil
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4 green onions, sliced
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2 cloves garlic, minced
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2 tablespoons chili powder
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1 teaspoon crushed dried fennel
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1 teaspoon salt
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fresh ground black pepper
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1/2 cup chianti wine or 1/2 cup other red wine
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3 portabella mushrooms, coarsely chopped
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3 (14 1/2 ounce) cans diced tomatoes in tomato puree
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2 (15 ounce) cans cannellini beans, rinsed,drained
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shredded parmesan cheese
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chopped flat leaf parsley
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1 tablespoon Italian herb seasoning
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1/4 teaspoon ground red pepper
Instructions
- Heat oil in a Dutch oven.
- Add onions, garlic, chili, Italian herbs, fennel, salt, red and black pepper and cook 1 minute over medium high heat.
- Stir in wine and mushrooms and cook 2 minutes or until mushrooms have softened.
- Add tomatoes and beans, bring to a boil, reduce heat and simmer 15 minutes or until the pan liquid has reduced somewhat.
- If desired, garnish with cheese and parsley before serving.