Earthy Mushroom and White Bean Stew Recipe |
Hearty, rustic, and full of umami flavor, this Earthy Mushroom and White Bean Stew is a comforting one-pot meal perfect for cool evenings. Tender mushrooms pair beautifully with creamy white beans for a stew that’s both nourishing and deeply satisfying. Vegan, gluten-free, and ready in under an hour, it’s a wholesome dish to add to your weekly rotation.
Ingredients
- 2 tbsp olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 1 lb 450g cremini or white mushrooms, sliced
- 2 carrots diced
- 2 stalks celery diced
- 1 tbsp tomato paste
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 4 cups vegetable broth
- 2 14oz cans white beans (cannellini or Great Northern), drained and rinsed
- 2 cups chopped spinach or kale
- Juice of ½ lemon
- Optional: fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, celery until softened, about 5min.
- Add mushrooms; cook until they release moisture and brown, about 8min.
- Stir in garlic, tomato paste, thyme, paprika, salt, and pepper; cook 1min.
- Add vegetable broth and bring to a simmer.
- Stir in white beans; simmer uncovered 15min.
- Add spinach or kale; cook 2-3min until wilted.
- Stir in lemon juice and adjust seasoning if needed.
- Serve hot, garnished with parsley if desired.
Notes
- Use a mix of wild mushrooms for deeper flavor.
- Swap spinach with kale, chard, or beet greens.
- Add a pinch of red pepper flakes for heat.
- For extra heartiness, serve over cooked grains.
- Stew thickens as it sits; add broth if reheating leftovers.
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