Cozy White Bean Mushroom Stew

Indulge in the comforting and nutritious flavors of our Cozy White Bean Mushroom Stew. This hearty plant-based stew is perfect for those chilly evenings when you crave something warm and satisfying. Made with tender white beans, savory mushrooms, and a medley of fresh vegetables, this stew is simmered to perfection in a rich, aromatic broth infused with thyme and rosemary.

The base of this wholesome stew starts with sautéed onions and garlic, creating a flavorful foundation. Carrots and celery are then added, contributing a delightful crunch and natural sweetness. The addition of sliced mushrooms brings an earthy depth, perfectly complemented by the creamy white beans.

As the ingredients meld together, the stew is seasoned with a blend of dried thyme, rosemary, and a hint of bay leaf, which infuses the broth with an irresistible fragrance. The diced tomatoes add a subtle acidity that balances the dish, while the vegetable broth ties everything together, resulting in a stew that's both hearty and healthy.

This vegan and gluten-free recipe is not only delicious but also easy to prepare, making it an ideal option for a quick weeknight dinner or meal prep. Garnish your bowl with fresh parsley for a pop of color and added freshness. Serve the stew hot, alongside crusty bread or over a bed of quinoa or rice for a complete meal.

Whether you're a long-time vegan or simply looking to incorporate more plant-based meals into your diet, this Cozy White Bean Mushroom Stew is a versatile and delightful addition to your recipe collection. Enjoy the rich, savory flavors and the nutritious benefits of this comforting stew, perfect for any occasion.

Ingredients:

2 tablespoons olive oil
1 onion, finely chopped
3 cloves garlic, minced
2 cups mushrooms, sliced (such as cremini or button mushrooms)
2 carrots, sliced
2 celery stalks, sliced
2 cans (15 ounces each) white beans, drained and rinsed
1 can (14.5 ounces) diced tomatoes
4 cups vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 bay leaf
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions:

Prepare the Vegetables: Start by chopping the onion, mincing the garlic, and slicing the mushrooms, carrots, and celery.
Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
Cook the Vegetables: Add the sliced mushrooms, carrots, and celery to the pot. Cook for about 5-7 minutes until the vegetables start to soften.
Add Beans and Tomatoes: Stir in the white beans and diced tomatoes (with their juice).
Add Broth and Seasonings: Pour in the vegetable broth and add the dried thyme, dried rosemary, bay leaf, salt, and pepper.
Simmer the Stew: Bring the mixture to a boil, then reduce heat and simmer for 25-30 minutes, or until the vegetables are tender and the flavors have melded together.
Season and Serve: Remove the bay leaf. Adjust seasoning with salt and pepper as needed. Serve the stew hot, garnished with fresh chopped parsley.