Cannellini Beans & Broccoli

Ingredients

• 2 cups Broccoli Tops
• 1 Tablespoon Extra Virgin Olive Oil
• 1 cup Chopped Onion
• 1 clove Garlic, Minced
• 10 whole Mushrooms, Sliced
• 1 teaspoon Organic Cornstarch
• ¼ cups Vegetable Broth (I Use Imagine No-Chicken Broth)
• ½ cups White Wine
• 2 cups Cooked Cannellini Beans
• 2 whole Soy Sausages, Browned And Sliced
• 1 sprig Fresh Basil, Chopped For Garnish

Preparation Instructions

Steam the broccoli tops for 3-4 minutes and then turn off the heat and remove the pot top. (This prevents them from continuing to cook.)

Put the olive oil in a saute pan over a medium low heat. Add the chopped onion and minced garlic and saute, stirring often, for 4 minutes. Turn the heat up to medium and add the mushrooms. Cook this mixture until the mushrooms are browned, stirring often.

Add the corn starch to the broth and stir until dissolved. Pour the wine over the mushroom mixture and then pour the broth over them. Let this cook for a few minutes to thicken up.

Add the cooked beans, steamed broccoli and the sausages or protein of your choice and stir. Cook for a few more minutes, or until everything is warmed through. Garnish with chopped basil.