Description

This earthy mushroom and white bean stew is a hearty, comforting dish packed with fresh vegetables and aromatic herbs. Featuring tender mushrooms, creamy white beans, and a rich vegetable broth base, it’s perfect for a warming meal that’s both nutritious and satisfying.

Ingredients

Scale

Vegetables and Aromatics

1 medium onion, chopped
3 cloves garlic, minced
4 cups fresh mushrooms, sliced (such as cremini or button)
2 carrots, diced
2 celery stalks, diced

Herbs and Seasonings

1 teaspoon dried thyme
1 teaspoon dried rosemary
Salt, to taste
Pepper, to taste

Liquids and Legumes

2 tablespoons olive oil
1 can (15 oz) white beans, drained and rinsed (like cannellini or great northern)
4 cups vegetable broth
1 can (14.5 oz) diced tomatoes, with juice

Garnish

Fresh parsley, chopped

Instructions

Heat oil: Heat the olive oil in a large pot or Dutch oven over medium heat, preparing the base for sautéing vegetables.
Sauté onion: Add the chopped onion and cook for about 5 minutes, stirring occasionally, until the onions are translucent and fragrant.
Add garlic: Stir in the minced garlic and cook for an additional minute, allowing the aroma to develop without burning.
Cook vegetables: Add the sliced mushrooms, diced carrots, and celery stalks to the pot. Sauté for about 10 minutes until mushrooms are browned and the vegetables have softened.
Add herbs: Sprinkle in the dried thyme and rosemary, stirring to evenly coat the vegetables with the herbs and deepen the flavors.
Add beans and liquids: Stir in the drained white beans, vegetable broth, and diced tomatoes along with their juice. Bring the stew to a gentle boil over medium heat.
Simmer stew: Reduce the heat to low and let the stew simmer uncovered for 15-20 minutes, stirring occasionally to allow it to thicken and the flavors to meld.
Season to taste: Season the stew with salt and pepper according to your preference, adjusting the seasoning carefully.
Serve and garnish: Ladle the hot stew into bowls and garnish with freshly chopped parsley before serving for a burst of color and fresh flavor.

Notes

Use a variety of mushrooms for a more complex earthy flavor.
For added protein, you can include cooked lentils or chickpeas along with the white beans.
This stew can be easily made gluten-free and vegan.
Leftovers can be stored in the refrigerator for up to 4 days and often taste better the next day.
Serve with crusty bread or over cooked grains like quinoa or rice for a complete meal.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Course
Method: Sautéing and Simmering
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 220
Sugar: 5g
Sodium: 470mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 8g
Protein: 10g
Cholesterol: 0mg

Keywords: mushroom stew, white bean stew, vegan stew, vegetable stew, hearty soup, healthy dinner