Description
A comforting and hearty stew made with cannellini beans, mushrooms, and fresh vegetables, perfect for any occasion.
Ingredients
Scale
- 2 cups cannellini beans, drained and rinsed
- 8 ounces cremini and shiitake mushrooms, sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 teaspoon dried thyme
- 1–2 bay leaves
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat and sauté onion, garlic, celery, and carrot until the onion is translucent (about 5-7 minutes).
- Add the sliced mushrooms and cook until soft, about 8-10 minutes.
- Add the cannellini beans and stir gently to incorporate.
- Pour in vegetable broth, thyme, and bay leaves. Bring to a gentle simmer.
- Cover and let simmer for 25-30 minutes, stirring occasionally.
- Season with salt and pepper to taste before serving.
- Remove bay leaves and serve in bowls garnished with fresh herbs if desired.
Notes
Pairs well with crusty whole-grain bread. Can substitute coconut milk for a creamier texture, or zucchini for a lower-carb option.
- Prep Time: 15
- Cook Time: 45
- Category: Main Course
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
