Smoky Sundried Tomato and White Bean Stew
A warm, smoky, and simple one-pot meal featuring sundried tomatoes, white beans, and mushrooms, perfect for a filling, plant-forward dish.
Ingredients
Main Ingredients
- 2 cans White beans (cooked or canned) Rinse canned beans to reduce excess sodium.
- 1 cup Sundried tomatoes Rehydrate in warm water if using dry sundried tomatoes.
- 1 cup Mushrooms Sliced.
- 1 medium Onion Diced.
- 3 cloves Garlic Minced.
- 1 cup Vegetable broth
- 1 cup Tomato sauce Can use crushed tomatoes for a chunkier texture.
- 2 tablespoons Olive oil Use good quality for better flavor.
Spices
- 1 teaspoon Smoked paprika Adjust to taste.
- 1 teaspoon Oregano Dried.
- 1 teaspoon Salt Adjust to taste.
- 1/2 teaspoon Pepper Adjust to taste.
Serving Suggestions
- 4 servings Gnocchi or pasta For serving.
Instructions
Preparation
- Heat olive oil in a pot over medium heat.
- Add diced onions and garlic, and sauté until softened.
- Stir in mushrooms and cook until they release their juices.
- Add the sundried tomatoes, cooked white beans, tomato sauce, and vegetable broth.
- Season with smoked paprika, oregano, salt, and pepper. Bring to a simmer.
- Let cook for about 20 minutes, stirring occasionally.
Serving
- Serve the stew hot over cooked gnocchi or pasta.
- Garnish with a drizzle of olive oil and fresh parsley or basil if desired.
- Can serve it with crusty bread or a light side salad.
Notes
Cool the stew to room temperature before storing. Place in an airtight container and keep in the fridge for up to 4 days. For longer storage, freeze portions in freezer-safe containers for up to 3 months. Thaw in the fridge overnight before reheating. Consider adding a splash of vinegar or lemon at the end to brighten the stew.