Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add 1 cup of diced onions and sauté for 3-4 minutes until translucent. Stir in 2 tablespoons of minced garlic and cook for another minute until fragrant.

Add 2 cups of sliced mushrooms to the skillet and cook for about 5–7 minutes, stirring occasionally until they are golden brown.

Stir in 1 cup of rinsed canned beans and 1 cup of vegetable broth. Simmer for 5 minutes over medium heat.

Add 2 tablespoons of soy sauce and adjust seasoning if necessary. Let simmer for another minute.

Cook a few more minutes, adding vegetable broth if too dry. Stir occasionally.

Plate the dish, garnish with fresh herbs of choice, and serve warm with rice or bread.