Veggie White Bean Stew

Veggie White Bean Stew is a warm, simple stew full of beans and vegetables.

Introduction — Veggie White Bean Stew

This Veggie White Bean Stew is easy and filling. It uses pantry beans, simple herbs, and leafy greens for a healthy meal.

If you enjoy white bean dishes, try a related recipe like caramelized onion white bean chicken soup for another cozy option.

Why make Veggie White Bean Stew

Make this Veggie White Bean Stew because it is quick, cheap, and good for you.
It cooks in one pot and feeds a few people or gives leftovers for the week.

How to make Veggie White Bean Stew

Follow simple steps to make Veggie White Bean Stew at home.
Heat oil, cook the base vegetables, add beans and broth, simmer, then stir in greens.

For a different twist on white beans and mushrooms, see this recipe for chicken mushroom white bean tagliatelle.

Ingredients for Veggie White Bean Stew

• 1 can white beans (such as cannellini or great northern), drained and rinsed
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Directions for Veggie White Bean Stew

• 1. In a large pot, heat olive oil over medium heat.
• 2. Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
• 3. Add garlic and mushrooms, cooking until mushrooms are browned.
• 4. Stir in the white beans, vegetable broth, thyme, and rosemary. Bring to a boil.
• 5. Reduce heat and let simmer for about 20 minutes.
• 6. Stir in the kale or spinach and cook until wilted.
• 7. Season with salt and pepper to taste. Serve hot.

How to serve Veggie White Bean Stew

Serve Veggie White Bean Stew hot in bowls with crusty bread or over rice.
Top with a drizzle of olive oil or a sprinkle of grated cheese for extra flavor.

If you want another hearty idea with beans and greens, check this hearty white bean chicken tomato and kale soup.

How to store Veggie White Bean Stew

Cool the stew to room temperature before storing.
Keep in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Tips to make Veggie White Bean Stew

• Use canned beans for speed and ease.
• Sauté vegetables until soft for more flavor.
• Taste and adjust salt at the end.
• Add a splash of lemon juice for brightness before serving.

Variation for Veggie White Bean Stew

• Add tomatoes or bell peppers for more color and flavor.
• Swap rosemary and thyme for oregano or basil for a different herb profile.
• Use sausage or cooked chicken if you want a non-vegetarian version.

FAQs — Veggie White Bean Stew

Q: Can I use dried beans instead of canned?
A: Yes. Soak and cook dried beans first; then add them in step 4.

Q: Can I make this stew in a slow cooker?
A: Yes. Sauté the veggies first, then add all ingredients to the slow cooker and cook on low for 6-8 hours.

Q: What pot is best for making this stew?
A: A heavy pot like a Dutch oven works well and keeps heat even. Buy it here

Q: Can I leave out the mushrooms?
A: Yes. The stew still tastes good with more beans or extra carrots and celery.

Q: Is this stew freezer friendly?
A: Yes. Cool and freeze in portions for quick meals later.

Veggie White Bean Stew

A warm, simple stew full of beans and vegetables that is easy to make and perfect for a healthy meal.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine American, Vegetarian

Servings 4 servings

Calories 220 kcal

Ingredients

  

Main Ingredients

• 1 can white beans (such as cannellini or great northern), drained and rinsed
• 1 cup mushrooms, sliced
• 1 onion, chopped
• 2 carrots, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 2 cups kale or spinach, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil

Instructions

 

Cooking

• In a large pot, heat olive oil over medium heat.
• Add onions, carrots, and celery. Sauté until softened, about 5-7 minutes.
• Add garlic and mushrooms, cooking until mushrooms are browned.
• Stir in the white beans, vegetable broth, thyme, and rosemary. Bring to a boil.
• Reduce heat and let simmer for about 20 minutes.
• Stir in the kale or spinach and cook until wilted.
• Season with salt and pepper to taste. Serve hot.

Notes

Serve hot in bowls with crusty bread or over rice. Top with a drizzle of olive oil or a sprinkle of grated cheese for extra flavor. Use canned beans for speed and ease. Sauté vegetables until soft for more flavor. Taste and adjust salt at the end. Add a splash of lemon juice for brightness before serving. For variation, add tomatoes or bell peppers for more color and flavor. Swap rosemary and thyme for oregano or basil for a different herb profile. Use sausage or cooked chicken if you want a non-vegetarian version.

Keyword Comfort Food, Healthy Stew, One Pot Meal, Vegetable Stew, Veggie White Bean Stew