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