Description
This White Bean Mushroom Stew is a comforting and flavorful dish that’s perfect for a chilly day. With tender white beans, earthy mushrooms, and a creamy broth, it’s a satisfying and nutritious meal that’s sure to warm you up.
Ingredients
– 1 tablespoon olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 8 ounces mushrooms, sliced
– 2 cans (15 ounces each) white beans, drained and rinsed
– 4 cups vegetable or chicken broth
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– Chopped parsley for garnish
Instructions
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the diced onion and minced garlic. Sauté for 2-3 minutes until fragrant.
3. Add the sliced mushrooms and continue cooking for 5-7 minutes, until the mushrooms are tender and lightly browned.
4. Stir in the drained and rinsed white beans, vegetable or chicken broth, dried thyme, and dried rosemary. Season with salt and pepper to taste.
5. Bring the stew to a simmer and let it cook for 15-20 minutes, stirring occasionally, until the flavors have melded and the stew has thickened slightly.
6. Ladle the White Bean Mushroom Stew into bowls and garnish with chopped parsley.
7. Serve hot, with crusty bread on the side for dipping.
Notes
– For a creamier texture, you can blend 1/2 cup of the stew and stir it back into the pot.
– Feel free to adjust the seasoning to your taste, adding more herbs or spices as desired.
– This stew can be made in advance and stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Prep Time: 15
- Cook Time: 30
- Category: Soups, Stews & Chili
- Method: Stovetop
- Cuisine: American