White Bean Mushroom Stew for Easy Vegan Dinners
A hearty, plant-based stew made with tender white beans, savory mushrooms, garlic, and herbs. Cozy, one-pot comfort that’s naturally vegan and gluten-free.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
Ingredients
Scale
2 tablespoons olive oil
1 onion, diced
2 carrots, chopped
4 garlic cloves, minced
16 oz mushrooms, sliced (cremini or baby bella)
1 tablespoon tomato paste (or splash of white wine)
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1 bay leaf
1/2 teaspoon salt (plus more to taste)
1/4 teaspoon black pepper
2 (15 oz) cans white beans, drained and rinsed
3 cups vegetable broth
2 cups chopped kale or spinach (optional)
Juice of 1/2 lemon (optional)
Instructions
- Heat oil in a large pot. Sauté onion and carrots for 5–6 minutes.
- Add garlic and mushrooms. Cook until browned, 7–9 minutes.
- Stir in tomato paste, thyme, rosemary, bay leaf, salt, and pepper. Cook 2 minutes.
- Add beans and broth. Bring to boil, then reduce to simmer for 15–20 minutes.
- Mash some beans for creaminess. Add greens and simmer 2–3 minutes more.
- Remove bay leaf. Adjust seasoning and finish with lemon juice if desired.
Notes
Serve with crusty bread or over rice. Store refrigerated up to 4 days or freeze for later.