Description
A hearty and comforting stew featuring creamy white beans and savory mushrooms in a rich, herb-infused broth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, drained and rinsed
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic, mushrooms, carrots, and celery. Cook for 8-10 minutes, until vegetables are tender and mushrooms have released their liquid.
- Pour in vegetable broth and bring to a simmer. Stir in cannellini beans, thyme, rosemary, salt, and pepper.
- Reduce heat to low and simmer for 20 minutes, allowing flavors to meld.
- Stir in fresh parsley before serving. Adjust seasoning if needed.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 25g
- Fat: 12g
- Carbohydrates: 35g
- Protein: 20g