Description
A warm, hearty stew featuring creamy white beans and earthy mushrooms, perfect for chilly evenings and family gatherings.
Ingredients
Scale
- 2 cups cooked white beans (cannellini or navy)
- 250 grams sliced mushrooms (cremini or button)
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 teaspoons fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
Instructions
- Prepare your ingredients: Start by chopping the onion, mincing the garlic, and slicing the mushrooms. Having everything prepped makes the cooking process smoother.
- Sauté the onions: In a large pot over medium heat, add the olive oil. Once heated, toss in your chopped onions and sauté until translucent, about 5 minutes.
- Add the garlic: After the onions are ready, add the minced garlic and cook for 1 minute, just until fragrant.
- Cook the mushrooms: Stir in the sliced mushrooms and a pinch of salt. Sauté for about 7 to 10 minutes, until tender.
- Bring it all together: Add the cooked white beans and vegetable broth. Stir, bring to a simmer, and mix in the thyme and bay leaf. Let it simmer uncovered for 20-30 minutes.
- Season and serve: Taste and adjust seasoning with salt and pepper before serving warm.
Notes
This stew tastes even better the next day. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 2g
- Sodium: 600mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 0mg