Description
Hearty and flavorful White Bean Mushroom Stew, packed with vegetables, herbs, and creamy cannellini beans. A comforting and healthy vegan meal perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 bay leaf
- Salt and freshly ground black pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
- Crusty bread, for serving (optional)
- 1 tablespoon lemon juice (optional)
- 2 tablespoons dry sherry (optional)
Instructions
- Prepare Vegetables and Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5-7 minutes. Add mushrooms and cook until they release moisture and begin to brown, about 5-7 minutes more. Add garlic, thyme, rosemary, and red pepper flakes (if using). Cook, stirring constantly, until fragrant, about 1 minute.
- Build the Stew: Pour in vegetable broth, scraping up any browned bits from the bottom of the pot. Add cannellini beans, diced tomatoes (undrained), and bay leaf. Stir to combine.
- Simmer: Bring to a boil, then reduce heat to low, cover, and simmer for at least 30 minutes, or up to an hour.
- Remove Bay Leaf: After simmering, remove the bay leaf.
- Blend (Optional): For a creamier texture, use an immersion blender to partially blend the stew (about half). Alternatively, carefully transfer about 2 cups of the stew to a regular blender, blend until smooth, and then return it to the pot.
- Season: Season with salt and freshly ground black pepper to taste.
- Brighten (Optional): Stir in lemon juice and dry sherry (if using).
- Serve: Ladle into bowls and garnish with chopped fresh parsley. Serve with crusty bread for dipping.
Notes
- Add Greens: Stir in chopped kale, spinach, or Swiss chard during the last 10 minutes of simmering.
- Spice it Up: Add more red pepper flakes or a pinch of cayenne pepper.
- Use Different Beans: Substitute other types of beans for the cannellini beans, such as Great Northern beans, navy beans, or even chickpeas.
- Add More Vegetables: Add other vegetables to the stew, such as zucchini, bell peppers, or potatoes.
- Make it Vegan: Be sure to use vegetable broth instead of chicken broth.
- Make it Ahead: This stew is even better the next day. Store in the refrigerator for up to 3 days.
- Freezing: Let it cool completely before transferring it to freezer-safe containers. It can be stored in the freezer for up to 2 months. Thaw it overnight in the refrigerator before reheating.
- Mushroom Variety: Experiment with different types of mushrooms! Shiitake, oyster, or even a mix of wild mushrooms would be delicious in this stew.
- Herbs: Try adding fresh thyme, rosemary, or oregano instead of dried. Add them towards the end of cooking to preserve their flavor.
- Wine: A splash of dry white wine, added after the vegetables have softened, can add another layer of flavor. Let the wine reduce slightly before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 45 minutes