Description
This hearty and flavorful White Bean Mushroom Stew combines tender white beans, earthy mushrooms, and fresh vegetables simmered in a savory broth. Perfect as a comforting main course, it’s packed with wholesome ingredients and finished with bright lemon juice and fresh parsley for a touch of freshness. Ideal for vegetarians looking for a nutritious, plant-based meal.
Ingredients
Scale
Vegetables and Herbs
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 12 ounces cremini or button mushrooms, sliced
- 1 medium carrot, diced
- 1 celery stalk, diced
- 1 cup chopped kale or spinach
- 2 tablespoons chopped fresh parsley
Pantry and Seasonings
- 2 tablespoons olive oil
- 2 cups cooked white beans (cannellini or great northern), drained and rinsed
- 3 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Heat the oil and cook onion: Warm the olive oil in a large pot over medium heat. Add the finely diced onion and sauté for about 3 minutes until softened and translucent.
- Add garlic and mushrooms: Stir in the minced garlic and sliced mushrooms. Cook for 5 to 6 minutes until the mushrooms release their moisture and begin to brown, developing a deeper flavor.
- Add carrots and celery: Toss in the diced carrot and celery stalk. Continue cooking and stirring for another 3 minutes to slightly soften the vegetables.
- Incorporate tomato paste: Stir in the tomato paste and cook for 1 minute to enhance its flavor and deepen the stew’s color.
- Add broth and beans with herbs: Pour in the vegetable broth, then add the drained white beans, dried thyme, dried rosemary, salt, and black pepper. Stir everything together well.
- Simmer the stew: Bring the mixture to a gentle simmer and let it cook uncovered for about 15 minutes. This allows the flavors to meld and the vegetables to become tender.
- Add leafy greens: Stir in the chopped kale or spinach and cook for an additional 3 to 4 minutes until the greens are wilted and incorporated into the stew.
- Finish with lemon juice and parsley: Remove the stew from heat. Stir in the fresh lemon juice and chopped parsley for brightness and fresh herbal notes. Mix well and serve warm.
Notes
- For a thicker stew, lightly mash some of the beans while cooking to release their starch.
- This stew pairs wonderfully with crusty bread or brown rice for a complete meal.
- To make it heartier, add diced potatoes when adding the vegetable broth.
