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Cozy White Bean and Mushroom Stew

Hearty vegetarian stew with tender white beans and earthy mushrooms in a rich, flavorful broth perfect for cold weather comfort.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 6 bowls
Course: Main Course, Soup
Cuisine: Comfort Food, Mediterranean
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 cups dried cannellini beans or 4 cans, drained and rinsed
  • 3 tbsp extra virgin olive oil
  • 1 large yellow onion diced
  • 3 carrots diced
  • 3 celery stalks diced
  • 4 cloves garlic minced
  • 1 pound mixed mushrooms sliced
Flavor Building
  • 2 tbsp tomato paste
  • 1 cup dry white wine optional
  • 6 cups vegetable broth
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • salt and pepper to taste
For Finishing
  • 2 tbsp fresh lemon juice
  • 1/4 cup fresh parsley chopped
  • 2 tbsp fresh thyme leaves
  • crusty bread for serving

Equipment

  • Large Dutch oven or heavy pot
  • Cutting board
  • Sharp knife
  • Wooden spoon
  • Potato masher or immersion blender

Method
 

  1. If using dried beans, soak overnight in cold water. Drain and rinse before using.
  2. Heat 2 tablespoons olive oil in a large Dutch oven over medium-high heat. Add onion, carrots, and celery, cooking 5-7 minutes until softened.
  3. Add garlic and cook 1 minute until fragrant, stirring constantly.
  4. Push vegetables aside, add remaining oil and mushrooms. Cook 5-6 minutes until mushrooms brown.
  5. Stir in tomato paste and cook 2 minutes until caramelized.
  6. Add wine if using and simmer 2-3 minutes to reduce.
  7. Add beans, broth, bay leaves, thyme, and rosemary. Bring to boil, then simmer partially covered 45-60 minutes.
  8. Remove bay leaves and herb stems. Lightly mash 1/3 of beans to thicken stew.
  9. Season with salt and pepper to taste.
  10. Stir in lemon juice and parsley before serving.
  11. Serve in bowls garnished with thyme leaves, olive oil drizzle, and crusty bread.

Notes

Stew improves in flavor overnight and keeps 5 days refrigerated. Can be frozen up to 3 months. Add more vegetables like spinach or potatoes for variation.