There’s something incredibly satisfying about a warm, hearty stew — especially when it’s full of flavor, nutrition, and made in just one pot. This White Bean Mushroom Stew is everything you want in a comforting dish: creamy white beans, savory mushrooms, aromatic herbs, and a rich broth that brings it all together. It’s naturally vegetarian, easily made vegan, and perfect for weeknight dinners or meal prep.
Why This Stew Works
This stew is a celebration of simple, wholesome ingredients that come together to create deep, savory flavor. The mushrooms provide that rich, umami-packed base, while the white beans add creaminess and protein. It’s a filling, nourishing dish that doesn’t rely on meat or dairy — and it’s just as satisfying. Serve it with crusty bread, over rice, or alongside roasted vegetables for a complete meal.
🥣 Ingredients
- 2 tablespoons olive oil (or vegan butter)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 pound (450 g) mushrooms, sliced (cremini, white button, or a mix)
- 1 teaspoon salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- ½ teaspoon dried rosemary (or 1½ teaspoons fresh rosemary)
- ¼ teaspoon crushed red pepper flakes (optional, for heat)
- 1½ cups cooked white beans (or 1 can, drained and rinsed – about 15 oz)
- 3 cups vegetable broth
- 1 tablespoon soy sauce or tamari (for depth of flavor)
- 1 tablespoon lemon juice (or balsamic vinegar)
- 1½ cups baby spinach or chopped kale (optional)
- 1 tablespoon cornstarch mixed with 2 tablespoons water (optional, for thickening)
👩🍳 Step-by-Step Instructions
- Sauté the Aromatics
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent and softened. - Cook the Mushrooms
Add the sliced mushrooms to the pot. Sprinkle with salt and pepper. Cook for 8–10 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. - Add Garlic and Herbs
Stir in the minced garlic, thyme, rosemary, and red pepper flakes (if using). Cook for another 1–2 minutes until fragrant. - Add the Beans and Broth
Pour in the vegetable broth, soy sauce, and add the white beans. Bring the mixture to a simmer. Let it cook for 15–20 minutes uncovered, allowing the flavors to meld. - Thicken the Stew (Optional)
If you prefer a thicker consistency, stir in the cornstarch-water slurry and simmer for another 5 minutes, or mash a few of the beans with the back of a spoon in the pot. - Finish with Greens and Lemon Juice
Stir in the spinach or kale, if using, and cook just until wilted (about 2–3 minutes). Finish the stew with lemon juice for brightness. Taste and adjust seasoning with additional salt and pepper as needed. - Serve and Enjoy
Ladle the stew into bowls and serve hot, garnished with fresh herbs if desired. Enjoy with crusty bread, over mashed potatoes, or a bed of grains like quinoa or rice.
⏱️ Time & Servings
- Preparation Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
- Serving Size: 4 servings
- Yield: 1 pot of stew (serves 4)
🌍 Cuisine & Course
- Cuisine: American / Mediterranean-inspired
- Course: Main Course / Dinner / Stew
💪 Nutrition Information (Per Serving, Approximate)
- Calories: 280
- Fat: 9 g
- Carbohydrates: 34 g
- Protein: 12 g
- Fiber: 9 g
- Sugar: 4 g
- Sodium: 620 mg