Description
A comforting and flavorful stew that combines the creamy texture of white beans with the rich, earthy flavors of mushrooms, perfect for chilly evenings.
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 by chopping the onion, mincing the garlic, and slicing the mushrooms.
- In a large pot over medium heat, add the olive oil. Sauté the onions for about 5 minutes until they turn translucent.
- Add the minced garlic and cook for an additional minute. Then stir in the sliced mushrooms with a pinch of salt and sauté together for 7-10 minutes.
- Once the mushrooms are ready, add the cooked white beans and vegetable broth to the pot. Bring it to a gentle simmer before mixing in the thyme and bay leaf. Let it simmer uncovered for about 20-30 minutes.
- Adjust the seasoning with salt and pepper. For a creamier texture, blend a portion of the stew with an immersion blender, leaving some whole beans for added texture.
Notes
Use high-quality beans for better flavor. Homemade vegetable broth enhances the richness of the dish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup
- Calories: 270
- Sugar: 3g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 11g
- Cholesterol: 0mg