Porcini and white bean stew

1 3/4 cups homemade or low-sodium store-bought chicken stock

3/4 ounce dried porcini mushrooms

1 tablespoon olive oil

1 small onion, thinly sliced

2 garlic cloves, thinly sliced

1/2 teaspoon coarse salt

1/4 teaspoon freshly ground pepper

4 ounces fresh white mushrooms, quartered

3 small tomatoes (about 1 pound), coarsely chopped

1 small sprig fresh rosemary, plus more for garnish

1 19-ounce can white beans, drained and rinsed

Bring the stock and 1/2 cup water to a boil in a small pan. Add the porcini. Let stand until soft, about 20 minutes. Remove the porcini with a slotted spoon; coarsely chop. Set aside. Strain the soaking liquid through cheesecloth; set aside.
Heat the oil in a medium pan over medium-high heat. Add the onion, garlic, salt, and pepper. Cook, stirring occasionally, until the onion is translucent, about 3 minutes. Add the white mushrooms; cook, stirring occasionally, until tender, about 5 minutes. Stir in the porcini, tomatoes, rosemary, soaking liquid, and beans. Bring to a boil. Reduce heat to medium; simmer until cooked through, about 15 minutes. Remove the cooked rosemary; discard. Garnish with fresh rosemary sprigs.

SERVES 4