Ingredients
Units
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- 3 tbsp olive oil
- 16 oz baby bella mushrooms, sliced
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 15.5 oz cannellini beans, drained and rinsed
- 8 oz pasta (such as orecchiette)
- 10.5 oz cream of mushroom soup
- 16 oz chicken stock or vegetable stock
- 1/2 cup crushed croutons or italian breadcrumbs
- 2 tbsp grated parmesan cheese
Instructions
- In a large skillet, heat olive oil over medium heat and add the sliced mushrooms, garlic powder and sea salt.
- Stirring occasionally, cook mushrooms for about 5 – 10 minutes, or until soft.
- Add the drained and rinsed cannellini beans, dried pasta, cream of mushroom soup and chicken stock.
- Stir to combine, reduce heat to a simmer and cover.
- Cook covered for 20 -25 minutes or until pasta is al dente.
- Top with crushed croutons or italian breadcrumbs and grated parmesan cheese
- Place under the broiler for 3 – 5 minutes until golden brown.
- Serve with more parmesan cheese if desired.
- Enjoy!
Notes
- If you don’t have a skillet with a lid, you can cover the skillet with aluminum foil.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Dinner, Main Course
- Method: One Pot
- Cuisine: Italian