Print

Cozy White Bean and Mushroom Stew Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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.

Ingredients

Scale
  • 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:
  1. Heat the olive oil in a large pot over medium heat.
  2. Add the onion, carrots, and celery. Sauté for 5–7 minutes, or until softened.
2. Cook the Mushrooms:
  1. Add the mushrooms to the pot and cook for 5–6 minutes, stirring occasionally, until they release their moisture and start to brown.
  2. Stir in the garlic, thyme, rosemary, and smoked paprika (if using). Cook for 1 minute until fragrant.
3. Deglaze the Pot:
  1. 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:
  1. Add the vegetable broth, white beans, and diced tomatoes (with their juices). Stir to combine.
  2. 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:
  1. Season the stew with salt and freshly ground black pepper to taste.
  2. 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.

Find it online: https://ukfinda.com/cozy-white-bean-and-mushroom-stew-recipe/