Cozy White Bean and Mushroom Stew is a hearty, comforting dish perfect for chilly days. Packed with protein-rich white beans, earthy mushrooms, and fragrant herbs, this stew is easy to make and delivers deep, savory flavors in every bite.
Why You’ll Love This Recipe
- Warm and Comforting: Perfect for cozy nights at home.
- Healthy and Wholesome: High in protein, fiber, and nutrients.
- Versatile: Works as a main dish or a side, and pairs well with bread or rice.
- Vegan-Friendly: Naturally plant-based and dairy-free.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil
- Onion (diced)
- Garlic cloves (minced)
- Carrots (sliced)
- Celery (sliced)
- Mushrooms (sliced, any variety)
- Cannellini beans or Great Northern beans (canned, rinsed, and drained)
- Vegetable broth
- Tomato paste
- Fresh thyme or rosemary (or dried)
- Bay leaf
- Salt
- Black pepper
- Optional: Spinach or kale (for added greens)
- Lemon juice (optional, for brightness)
Directions
- Sauté Vegetables:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, until softened.
- Stir in the garlic and mushrooms, cooking for another 3-5 minutes, until the mushrooms release their liquid and begin to brown.
- Add Seasoning and Tomato Paste:
- Stir in the tomato paste, fresh thyme (or dried), bay leaf, salt, and black pepper. Cook for 1-2 minutes to release the flavors.
- Simmer the Stew:
- Add the vegetable broth and white beans. Stir well and bring to a boil.
- Reduce the heat to low, cover, and simmer for 15-20 minutes to let the flavors meld.
- Optional Greens:
- Stir in spinach or kale during the last 5 minutes of cooking, allowing the greens to wilt.
- Adjust Seasoning and Serve:
- Remove the bay leaf. Taste and adjust seasoning with more salt, pepper, or a splash of lemon juice.
- Serve warm with crusty bread, rice, or quinoa.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Creamy Stew: Blend a portion of the stew with an immersion blender for a creamier texture.
- Herb Swap: Use sage, parsley, or oregano for different herbaceous flavors.
- Spicy Kick: Add red pepper flakes or smoked paprika for heat and depth.
- Hearty Add-Ins: Include diced potatoes, sweet potatoes, or butternut squash for a heartier stew.
- Non-Vegan Option: Stir in cooked sausage or shredded chicken for extra protein.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze the stew for up to 3 months in a freezer-safe container. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat, adding a splash of broth if the stew has thickened too much.
FAQs
1. Can I use dried beans instead of canned?
Yes, soak and cook dried white beans beforehand, then add them to the stew.
2. What type of mushrooms work best?
Button, cremini, or portobello mushrooms work well, but any variety can be used.
3. Can I make this in a slow cooker?
Yes, combine all ingredients (except greens and lemon juice) in a slow cooker and cook on low for 6-8 hours. Stir in the greens before serving.
4. How do I thicken the stew?
Mash some of the beans with a fork or blend a portion of the stew for a thicker consistency.
5. Can I make this oil-free?
Sauté the vegetables in a splash of vegetable broth instead of olive oil.
6. What can I serve with this stew?
Crusty bread, garlic toast, rice, quinoa, or mashed potatoes pair beautifully.
7. How do I add more flavor?
Include a splash of white wine, balsamic vinegar, or soy sauce to enhance the depth of flavor.
8. Can I substitute the beans?
Chickpeas, lima beans, or butter beans are great alternatives.
9. How do I keep leftovers from drying out?
Store with a bit of extra broth to maintain the stew’s consistency.
10. Can I make this stew gluten-free?
Yes, the recipe is naturally gluten-free as written. Just ensure your broth is certified gluten-free.
Conclusion
Cozy White Bean and Mushroom Stew is a hearty, nourishing dish that’s simple to make and packed with flavor. Whether served as a main course or side dish, this stew is perfect for cozy nights and satisfying meals. Try it today for a comforting bowl of warmth and goodness!
PrintCozy White Bean and Mushroom Stew Recipe
This hearty stew is a delicious combination of tender white beans, earthy mushrooms, and aromatic herbs. It’s a cozy, satisfying meal that’s perfect for chilly nights and pairs wonderfully with crusty bread or rice.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz (225g) mushrooms, sliced (button, cremini, or a mix)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/4 teaspoon smoked paprika (optional)
- 1/2 cup (120ml) dry white wine (optional)
- 2 cups (480ml) vegetable broth
- 1 (15 oz/425g) can white beans (such as cannellini or great northern), drained and rinsed
- 1 (15 oz/425g) can diced tomatoes (or 2 fresh tomatoes, diced)
- 2 cups (60g) fresh spinach or kale, chopped (optional)
- Salt and freshly ground black pepper, to taste
- Chopped fresh parsley (for garnish)
Instructions
1. Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
2. Cook the Mushrooms:
- Add the mushrooms to the pot and cook for 5–6 minutes, stirring occasionally, until they release their moisture and start to brown.
- Stir in the garlic, thyme, rosemary, and smoked paprika (if using). Cook for 1 minute until fragrant.
3. Deglaze the Pot:
- Pour in the white wine, if using, and scrape up any browned bits from the bottom of the pot. Let it simmer for 2–3 minutes to reduce slightly.
4. Simmer the Stew:
- Add the vegetable broth, white beans, and diced tomatoes (with their juices). Stir to combine.
- Bring the stew to a gentle simmer, then reduce the heat to low and cook uncovered for 20 minutes, stirring occasionally.
5. Add Greens (Optional):
- Stir in the spinach or kale and cook for 2–3 minutes, or until wilted.
6. Season and Serve:
- Season the stew with salt and freshly ground black pepper to taste.
- Serve hot, garnished with fresh parsley and a side of crusty bread or rice.
Notes
- For a creamier texture, mash some of the beans with the back of a spoon or blend a portion of the stew before serving.
- Add a pinch of red pepper flakes for a slight kick.
- This stew stores well in the refrigerator for up to 4 days or can be frozen for up to 2 months.