Description
White Bean Mushroom Stew is a cozy, hearty plant-based dinner made with tender white beans, savory mushrooms, garlic, thyme, and a rich vegetable broth. This comforting one-pot recipe is easy enough for busy weeknights but flavorful enough to impress guests. Creamy, satisfying, and nourishing—perfect served with crusty bread.
Ingredients
2 cups cooked white beans (cannellini or navy)
250 grams sliced mushrooms (cremini or button)
1 medium onion, finely chopped
4 cloves garlic, minced
4 cups vegetable broth
2 tablespoons olive oil
2 teaspoons fresh thyme leaves
1 bay leaf
Salt and pepper to taste
Optional:
Fresh parsley for garnish
Lemon juice for brightness
Crusty bread for serving
Instructions
Prepare ingredients by chopping the onion, mincing the garlic, and slicing the mushrooms.
Heat olive oil in a large pot over medium heat. Add onions and sauté for about 5 minutes until translucent.
Stir in garlic and cook for 1 minute until fragrant.
Add mushrooms with a pinch of salt and sauté for 7–10 minutes until tender and moisture has released.
Add white beans, vegetable broth, thyme, and bay leaf. Bring to a simmer.
Simmer uncovered for 20–30 minutes to allow flavors to develop.
Remove the bay leaf. Season with salt and pepper to taste.
For a creamier texture, blend 1–2 cups of the stew and stir back into the pot.
Serve warm with fresh herbs and crusty bread.
Notes
Use canned beans for convenience (about 2 cans, drained and rinsed).
For deeper flavor, let mushrooms brown slightly before adding broth.
Stew thickens as it sits—add a splash of broth when reheating.
Stores well in the refrigerator for up to 4 days and freezes for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bowl (about 1½ cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 620 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 11 g
- Protein: 14 g
- Cholesterol: 0 mg