Yield: 4 servings
3 tablespoons unsalted butter
3 medium carrots, diced into ½-inch pieces (about 1½ cups)
5 medium shallots, chopped (about 1 cup)
Salt and black pepper
8 ounces cremini mushrooms, trimmed and quartered
5 thyme sprigs
3 garlic cloves, minced (about 1 tablespoon)
½ cup dry red wine, such as Côtes du Rhône
2 teaspoons tomato paste
2 (15-ounce) cans cannellini beans, rinsed and drained
2 cups low-sodium vegetable broth
1 tablespoon Cognac or brandy
2 tablespoons chopped fresh parsley, plus more to taste
1 teaspoon balsamic vinegar
1. In a Dutch oven, melt the butter over medium heat. Add the carrots and shallots, season to taste with salt and pepper, and cook, stirring occasionally, for 5 minutes.
2. Add the mushrooms and cook, stirring occasionally, until all the vegetables are tender, 5 to 7 minutes.
3. Add the thyme sprigs and garlic, and cook until fragrant, about 30 seconds. Add the wine and tomato paste and cook, stirring occasionally, until the wine is almost completely evaporated, 2 to 3 minutes.
4. Add the beans, broth, Cognac, 1 teaspoon salt and ½ teaspoon pepper, and bring to a boil over medium-high heat. Turn the heat to low, partly cover and simmer, stirring occasionally, until the sauce has reduced and thickened, 25 to 30 minutes.
5. Remove and discard the thyme sprigs. Off the heat, stir in the parsley and balsamic vinegar; season to taste with salt and pepper. Divide among shallow bowls and sprinkle with more parsley, if desired.
Per serving: 415 calories; 10g fat; 6g saturated fat; 22mg cholesterol; 19g protein; 62g carbohydrate; 9g sugar; 14g fiber; 1,045mg sodium; 212mg calcium
Recipe from the New York Times, by Lidey Heuck.