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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.

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.

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.

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.

Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning (salt and pepper) as needed.

Ladle the hot stew into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread.


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.

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.

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.

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.

Carefully remove and discard the bay leaf. Taste the stew and adjust seasoning (salt and pepper) as needed.

Ladle the hot stew into bowls. Garnish each serving with fresh chopped parsley and serve immediately with crusty bread.
