1 (10 ounce) can sliced mushrooms, drained
1 (10.75 ounce) can diced onion
1 (10.75 ounce) can tomato juice concentrate
1 (10 ounce) can corn kernels, drained
1 (10.75 ounce) can tomato paste
1 (10 ounce) can cannellini beans, drained
1 (10 ounce) can cannellini beans with juice
In a heavy skillet, saute mushrooms in olive oil over medium heat. When mushrooms are tender, place them into a blender. Blend until finely chopped; transfer into a large bowl.
In a large saucepan, combine onion, tomato, tomato paste, and cannellini beans. Bring to a boil, then reduce heat and simmer for 10 minutes.
Stir in wine, then heat through and stir in tomatoes. Cover and let simmer for 5 minutes, stirring constantly. Simmer for 5 to 10 minutes, stirring occasionally.
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