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White Bean Mushroom Stew – A Cozy, Plant-Based Classic

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A hearty, plant-based stew made with tender white beans, savory mushrooms, and aromatic herbs. Perfect for cozy meals and meal prep.

Ingredients

Scale

  • 2 tablespoons olive oil

  • 1 medium yellow onion, diced

  • 2 carrots, peeled and chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

  • 16 oz cremini mushrooms, sliced

  • 2 tablespoons tomato paste

  • 2 cans (15 oz each) white beans, drained and rinsed

  • 4 cups vegetable broth

  • 1 teaspoon dried thyme (or 1 tbsp fresh)

  • 1 teaspoon dried rosemary (or 1 tbsp fresh)

  • 1 bay leaf

  • Salt and pepper to taste

  • 1 tablespoon lemon juice or apple cider vinegar

  • Optional: 2 cups chopped spinach or kale

Instructions

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 7–8 minutes.

  • Add garlic and cook for 1–2 minutes more.

  • Stir in mushrooms. Cook until they release their moisture and begin to brown, about 10 minutes.

  • Add tomato paste and cook for 1–2 minutes, stirring to coat.

  • Add beans, broth, herbs, bay leaf, salt, and pepper. Bring to a simmer.

  • Reduce heat and simmer uncovered for 25–30 minutes.

  • Stir in lemon juice and greens (if using) just before serving.

  • Remove bay leaf, adjust seasoning, and serve warm.

Notes

  • Add smoked paprika for a smoky twist.

  • Store in fridge up to 5 days or freeze up to 3 months.

  • Serve with crusty bread or over mashed potatoes.

Find it online: https://besthomeflavors.com/white-bean-mushroom-stew-a-cozy-plant-based-classic/