Description
A hearty, comforting, and plant-based stew featuring creamy white beans and savory mushrooms in a rich, herb-infused broth.
Ingredients
Scale
For the Crust:
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 16 oz cremini mushrooms, sliced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 4 cups vegetable broth
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- 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 until mushrooms have released their liquid and vegetables are tender, about 8-10 minutes.
- Stir in thyme and smoked paprika, cooking for 1 minute until fragrant.
- Pour in vegetable broth and add bay leaf. Bring to a simmer.
- Add drained white beans and simmer for 15-20 minutes to allow flavors to meld.
- Season with salt and pepper to taste. Remove bay leaf before serving.
- Ladle into bowls and garnish with fresh parsley.
Notes
You can customize the seasonings to taste.