Satisfying Vegan White Bean Mushroom Stew
A hearty and comforting stew packed with creamy white beans, tender mushrooms, and aromatic vegetables, perfect for warming up on chilly evenings.
Ingredients
Main ingredients
- 2 cups white beans Canned or soaked dried white beans.
- 1 cup mushrooms Sliced, any type of mushrooms can be used.
- 1 medium onion Diced.
- 2 cloves garlic Minced.
- 2 medium carrots Diced.
- 2 stalks celery Diced.
- 4 cups vegetable broth Use high-quality broth for best results.
- 1 teaspoon thyme Fresh or dried.
- 1 teaspoon rosemary Fresh or dried.
- to taste salt Adjust according to preference.
- to taste pepper Adjust according to preference.
- 1 tablespoon olive oil For sautéing.
- as needed fresh parsley Chopped, for garnish.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add the minced garlic and sliced mushrooms, cooking for an additional 5 minutes.
- Stir in the white beans, vegetable broth, thyme, and rosemary.
- Bring to a gentle boil, then reduce heat and let simmer for 15-20 minutes.
- Season with salt and pepper to taste, then serve hot, garnished with fresh parsley.
Notes
Serve with crusty whole-grain bread or cornbread. The stew can be stored in an airtight container for up to 4 days in the refrigerator, or frozen for up to three months. Customize with additional vegetables if desired.