Description
This Earthy Mushroom and White Bean Stew is a hearty and flavorful vegan dish that is perfect for a cozy meal. Packed with mushrooms, white beans, and leafy greens, this stew is both nutritious and satisfying.
Ingredients
Scale
Stew:
- 2 tablespoons olive oil
- 1 small onion (chopped)
- 2 carrots (peeled and diced)
- 2 celery stalks (diced)
- 3 cloves garlic (minced)
- 1 pound cremini or mixed mushrooms (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup dry white wine (optional)
- 4 cups vegetable broth
- 2 (15-ounce) cans white beans (drained and rinsed)
- 2 cups chopped kale or spinach
- 1 tablespoon soy sauce or tamari
- 1 tablespoon lemon juice
- chopped fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery and cook for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute more. Add the mushrooms and cook until they release their juices and begin to brown, about 8–10 minutes.
- Season with thyme, rosemary, paprika, salt, and pepper. Pour in the white wine if using and simmer until slightly reduced, about 2 minutes.
- Stir in the vegetable broth and white beans. Bring to a simmer and cook for 10–15 minutes to let the flavors meld.
- Add the chopped kale and cook for another 3–4 minutes until wilted. Stir in the soy sauce and lemon juice.
- Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley.
Notes
- Serve with crusty bread or over cooked grains like farro or quinoa.
- For extra richness, add a splash of coconut milk or swirl in cashew cream.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 290
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
