Description
A delightful White Bean Mushroom Stew with a creamy texture from white beans and the earthiness of mushrooms, perfect for cozy dinners.
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
- Chop the onion, mince the garlic, and slice the mushrooms.
- In a large pot over medium heat, heat the olive oil and sautรฉ the onions until translucent, about 5 minutes.
- Add the minced garlic and cook for an additional minute.
- Stir in the sliced mushrooms with a pinch of salt and sautรฉ until tender, about 7-10 minutes.
- Add the cooked white beans and vegetable broth; bring to a simmer. Mix in thyme and bay leaf, then let simmer uncovered for 20-30 minutes.
- Season to taste and blend part of the stew for a creamier texture if desired.
Notes
For a creamier stew, consider blending a portion. Store leftovers for up to 4 days in the fridge.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 420mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg