Hearty Mushroom and White Bean Stew
Hearty Mushroom and White Bean Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 leeks, white and light green parts, thinly sliced and rinsed
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, cleaned and sliced
- 1 pound potatoes, peeled and diced into 1/2-inch pieces
- 4 cups vegetable broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, sliced leeks, and diced carrots. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min
- 2
Add the minced garlic and sliced cremini mushrooms to the pot. Cook for another 8 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
⏱️ 10 min
- 3
Stir in the diced potatoes, vegetable broth, rinsed cannellini beans, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min
- 4
Once simmering, reduce the heat to low, cover the pot, and let the stew cook for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 25 min
- 5
Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning (salt and pepper) as needed.
⏱️ 3 min
- 6
Ladle the hot stew into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Hearty Mushroom and White Bean Stew
Ingredients
For the Stew
- 2 tablespoons olive oil
- 1 yellow onion, chopped
- 2 leeks, white and light green parts, thinly sliced and rinsed
- 2 carrots, peeled and diced
- 4 cloves garlic, minced
- 1 pound cremini mushrooms, cleaned and sliced
- 1 pound potatoes, peeled and diced into 1/2-inch pieces
- 4 cups vegetable broth
- 2 canned cannellini beans, 15-ounce cans, rinsed and drained
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 1/4 cup fresh parsley, chopped, for garnish
- as needed crusty bread, for serving
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, sliced leeks, and diced carrots. Sauté for 5 to 7 minutes, or until the vegetables begin to soften.
⏱️ 7 min - 2
Add the minced garlic and sliced cremini mushrooms to the pot. Cook for another 8 to 10 minutes, stirring occasionally, until the mushrooms have released their liquid and started to brown.
⏱️ 10 min - 3
Stir in the diced potatoes, vegetable broth, rinsed cannellini beans, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a gentle simmer.
⏱️ 5 min - 4
Once simmering, reduce the heat to low, cover the pot, and let the stew cook for 20 to 25 minutes, or until the potatoes are tender when pierced with a fork.
⏱️ 25 min - 5
Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning (salt and pepper) as needed.
⏱️ 3 min - 6
Ladle the hot stew into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread.
⏱️ 2 min