Earthy Mushroom and White Bean Stew
This hearty and comforting stew combines earthy mushrooms and creamy white beans, creating a rich and satisfying dish perfect for any occasion. It's packed with flavor and nutrients, making it a great option for a cozy meal.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced such as cremini or button
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 can (15 ounces) white beans such as cannellini or great northern, drained and rinsed
- 4 cups vegetable broth
- 2 medium carrots, diced
- 1 medium zucchini, diced
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat.
- Add the diced onion and sauté for 5 minutes until translucent.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the sliced mushrooms to the pot and cook for about 5-7 minutes, stirring occasionally, until the mushrooms are browned and have released some moisture.
- Sprinkle in the dried thyme and smoked paprika, mixing well to combine.
- Add the diced carrots and zucchini to the pot, stirring to incorporate.
- Pour in the vegetable broth and add the white beans. Bring the mixture to a gentle boil.
- Reduce the heat to low and simmer for 20 minutes, allowing the flavors to meld together.
- Season with salt and pepper to taste before serving.
- Serve hot, garnished with fresh chopped parsley.
Notes
You can easily customize this stew by adding other vegetables such as spinach or kale for added nutrients.
Serve with crusty bread for a complete meal.
This stew can be refrigerated for up to 3 days or frozen for up to a month. Reheat on the stove or in the microwave before serving.