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White Bean Mushroom Stew

Cozy White Bean Mushroom Stew is the perfect plant-based comfort food, combining hearty white beans and earthy mushrooms in a savory, herb-infused broth.
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Ingredients Equipment Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 2 carrots sliced
  • 2 celery stalks diced
  • 3 garlic cloves minced
  • 8 ounces cremini or button mushrooms sliced
  • 2 cans 15 ounces each white beans, drained and rinsed
  • 4 cups vegetable broth
  • 1 teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 bay leaf
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 2 cups kale or spinach chopped (optional)
  • Juice of ½ lemon optional
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon
  • Ladle

Method
 

  1. Sauté the Vegetables:
  2. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5-7 minutes, or until softened.
  3. Cook the Mushrooms:
  4. Add the mushrooms to the pot and cook for another 5 minutes, stirring occasionally, until they release their moisture and start to brown.
  5. Add Garlic and Seasonings:
  6. Stir in the garlic, thyme, rosemary, salt, and pepper. Cook for 1 minute until fragrant.
  7. Add Beans and Broth:
  8. Add the white beans, vegetable broth, and bay leaf to the pot. Stir to combine. Bring to a gentle simmer and let cook for 20 minutes, allowing the flavors to meld.
  9. Optional Greens:
  10. Stir in the chopped kale or spinach during the last 5 minutes of cooking if desired.
  11. Finish the Stew:
  12. Remove the bay leaf. Stir in the lemon juice for a bright, fresh flavor. Taste and adjust seasoning as needed.
  13. Serve:
  14. Ladle the stew into bowls and garnish with fresh parsley. Serve hot with crusty bread or over rice.