Earthy Mushroom and White Bean Stew
This hearty and flavorful stew combines earthy mushrooms and creamy white beans in a savory broth, making it a perfect comfort dish for any season.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 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
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 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
- to taste none salt
- to taste none pepper
- for garnish none fresh parsley, chopped
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and sauté for about 5 minutes, or until translucent.
- Stir in the minced garlic, cooking for an additional minute until fragrant.
- Add the sliced mushrooms, carrots, and celery. Sauté for about 10 minutes, allowing the mushrooms to brown and the vegetables to soften.
- Sprinkle in the dried thyme and rosemary, stirring to combine with the vegetables.
- Add the drained white beans, vegetable broth, and diced tomatoes, including the juice. Bring the mixture to a gentle boil.
- Reduce heat and let simmer for 15-20 minutes, stirring occasionally, until the stew thickens slightly.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
For a heartier stew, consider adding kale or spinach in the last few minutes of cooking.
You can easily adjust the seasoning according to your taste; feel free to experiment with different herbs.
This stew can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove.