Description
A hearty and comforting vegan stew with white beans and mushrooms, perfect for cold days.
Ingredients
Scale
- 2 tbsp olive oil
- 1 onion, diced
- 3 garlic cloves, minced
- 8 oz mushrooms, sliced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1/2 tsp black pepper
- 4 cups vegetable broth
- 2 cans (15 oz each) white beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 2 cups fresh spinach
- 1 tbsp lemon juice
- Salt to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté for 2-3 minutes until softened.
- Stir in mushrooms, carrots, celery, thyme, rosemary, and black pepper. Cook for 5 minutes.
- Pour in vegetable broth, then add white beans and diced tomatoes. Bring to a boil.
- Reduce heat and simmer for 15-20 minutes until vegetables are tender.
- Add spinach and lemon juice, stir until wilted. Season with salt if needed.
- Serve warm.
Notes
- Use any variety of mushrooms you prefer.
- For a thicker stew, mash some beans before adding.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg