Greens, Mushroom and White Bean Ragout

Hearty, so healthy, and will comfort but not overstuff you.

2 ½ cups vegetable, mushroom or chicken broth, divided
1 Tbsp olive oil
1 large white onion, chopped
3 cloves garlic, finely chopped
½ cup Marsala or red wine (marsala preferred) Cheap and easy to find
4 tsp finely chopped fresh rosemary or 2 tsp dried and chopped fine
1 Tbsp finely chopped fresh thyme or 1.5 tsp dried
12 oz fresh mushrooms, button or wild or a mixture of both, trimmed and thinly sliced
2 Tbps whole spelt or whole wheat flour can substitute arrow root or corn starch if gluten free
4 Tbsp nutritional yeast flaked is available
1 15 oz can cannellini beans or other white bean or 1 1/2 cups cooked white beans I think home cooked tastes and digests better
1 lb (1 to 2 bunches) dark leafy greens, such asc ollards, kale or mustard greens tough stems removed and leaves thinly slice
¼ tsp ground black pepper or to taste

Heat oil in heavy bottomed pot over medium to low heat.
Add onion and garlic and cook 7 to 8 minutes or until tender.
Stir in wine, rosemary and thyme and cook about 2 minutes or until wine evaporates.
Add mushrooms and reduce heat to medium, cover and cook 5minutes or until mushrooms release their liquid and begin to become tender, stirring once.
If using the hardier greens like kale or collards add them in now and sauté for 10 min
Stir in broth and bring to a simmer over medium heat.
Meanwhile, in a small bowl, whisk together tamari, flour, nutritional yeast and 2 to 3 tablespoons of the hot broth to make a thick paste.
Whisk paste into the simmering broth mixture, stirring constantly.
Bring back to a simmer and cook 1 minute, whisking constantly.
Stir in beans and greens if using chard and spinach, cover and cook 5 minutes or until greens are wilted and heated through, stirring once. Stir in black pepper and serve.