Description
This hearty and comforting white bean mushroom stew is perfect for chilly evenings. It’s a flavorful, plant-based dish made with tender white beans, earthy mushrooms, and a mix of aromatic herbs and spices. With a rich, savory broth and a hint of garlic, this stew is both filling and healthy. It’s perfect on its own or served with crusty bread.
Ingredients
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- 2 tbsp olive oil
- 1 large onion, diced
- 4 garlic cloves, minced
- 2 cups mushrooms, sliced (cremini or button mushrooms)
- 2 medium carrots, chopped
- 1 celery stalk, chopped
- 2 cups cooked white beans (cannellini or great northern)
- 4 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp smoked paprika
- Salt and pepper to taste
- 1 bay leaf
- 2 cups fresh spinach or kale (optional)
- Fresh parsley for garnish
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the diced onion and sauté for about 5 minutes, until soft and translucent.
- Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
- Add the mushrooms, carrots, and celery, cooking for 5-7 minutes until the vegetables soften and the mushrooms release their juices.
- Pour in the vegetable broth and diced tomatoes. Add the white beans, thyme, rosemary, smoked paprika, bay leaf, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for 20-25 minutes, allowing the flavors to meld.
- If using spinach or kale, stir it in during the last 5 minutes of cooking.
- Remove the bay leaf before serving. Taste and adjust seasoning if needed.
- Garnish with fresh parsley and serve hot, with crusty bread on the side.
Notes
- For extra creaminess, you can blend a small portion of the stew and mix it back into the pot.
- This stew freezes well, so you can make a large batch and store leftovers for later.
- Feel free to add other vegetables like zucchini, potatoes, or bell peppers for variety.