Description

This White Bean Mushroom Stew is a hearty, flavorful vegetarian dish that’s perfect for a cozy night in. Packed with tender white beans, sautéed mushrooms, and a rich, creamy broth, it’s a comforting and satisfying meal.

Ingredients

– 2 tablespoons olive oil

– 1 onion, diced

– 8 ounces mushrooms, sliced

– 3 cloves garlic, minced

– 2 cans (15 ounces each) white beans, drained and rinsed

– 4 cups vegetable broth

– 1 teaspoon dried thyme

– 1/2 teaspoon dried rosemary

– Salt and pepper to taste

– Grated parmesan cheese, for serving (optional)

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Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat.

2. Add the diced onion and sauté for 5-7 minutes, until translucent.

3. Add the sliced mushrooms and garlic, and continue cooking for 3-4 minutes, until the mushrooms are softened.

4. Stir in the drained and rinsed white beans, vegetable broth, dried thyme, and dried rosemary.

5. Bring the mixture to a simmer and let it cook for 15-20 minutes, until the flavors have melded and the stew has thickened slightly.

6. Season with salt and pepper to taste.

7. Serve the White Bean Mushroom Stew warm, garnished with grated parmesan cheese, if desired. Enjoy with crusty bread.

Notes

This stew can be made ahead of time and reheated when ready to serve. It also freezes well for up to 3 months.

Prep Time: 15
Cook Time: 30
Category: Vegetarian & Vegan Mains
Method: Stovetop
Cuisine: American