White Bean, Mushroom and Leek Savory

Preparation and cooking time: Under 30 minutes
Servings: 4

White beans, button mushrooms and leeks come together to make this hearty savory.
The ingredients for this quick and delicious recipe can be found in any grocery store. A real good food fast!

Ingredients:

2 15 oz cans of white beans, rinsed and drained (great northern or cannellini beans)
1 lb of white button mushrooms, sliced
2 leeks white and light green parts, chopped (about ½ cup)
¾ cup of vegetable broth
4 cloves of garlic, minced
2 tsp of dried thyme
2 tsp of dried parsley
2 Tbs of olive oil
Salt and pepper to taste
4 slices of whole grain bread

Preparation:

Place the beans in a saucepan, cover with water and bring to a boil. Simmer for 5 minutes then drain beans and set aside.
Heat the oil in a skillet on medium-high heat.
Sautè the mushrooms and leek for 10 minutes or until nicely browned.
Add the beans, veggie broth, garlic, thyme, parsley and season with salt and pepper.
Cover pan and cook for 5 minutes, stirring occasionally.
Place the slices of bread in a toaster and toast until well done but not burnt.
Spoon the bean and mushroom savory into bowls
Cut the toasted bread into cubes and top each bowl with the “toaster croutons”

Cooks Note: For the toaster croutons I like to toast the bread twice so it is really dry but not burnt. You can then spread a little bit of olive oil and some of the thyme and parsley herbs over the toast then cut into small cubes.
Garnish each bowl with the croutons and serve.