Description
This Cozy White Bean & Mushroom Stew is the ultimate cold-weather comfort food. Packed with meaty cremini mushrooms, tender cannellini beans, and hearty root vegetables simmered in a savory herb-infused broth, it delivers deep, rustic flavors. Naturally vegan and gluten-free, this stew is creamy without dairy and satisfying enough to be a main course.
Ingredients
— The Base —
2 tablespoons olive oil
1 lb (450g) cremini or baby bella mushrooms, sliced
1 large yellow onion, diced
2 large carrots, chopped into rounds
2 stalks celery, diced
4 cloves garlic, minced
— The Stew —
2 cans (15 oz each) cannellini beans (white kidney beans), drained and rinsed
4 cups gluten-free vegetable broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon smoked paprika (adds a meaty depth)
Salt and black pepper to taste
— The Finish —
1 tablespoon cornstarch mixed with 1 tablespoon water (slurry)
2 cups fresh spinach or kale, chopped
1 tablespoon fresh lemon juice or balsamic vinegar (for brightness)
Fresh parsley for garnish
Instructions
1. Sear Mushrooms (Crucial Step): Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the sliced mushrooms in a single layer (do this in batches if needed). Cook undisturbed for 4–5 minutes until browned and caramelized. Remove mushrooms and set aside.
2. Sauté Aromatics: In the same pot, add the onion, carrots, and celery. Sauté for 5–7 minutes until softened. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Simmer: Return the browned mushrooms to the pot. Add the drained white beans, vegetable broth, thyme, rosemary, smoked paprika, salt, and pepper. Stir well. Bring to a boil, then reduce heat to low, cover, and simmer for 15–20 minutes until the carrots are tender.
4. Thicken: Stir in the cornstarch slurry. Simmer uncovered for 2–3 minutes until the broth thickens into a silky gravy consistency.
5. Finish: Stir in the fresh spinach and cook for 1 minute until just wilted. Remove from heat. Stir in the lemon juice (or balsamic vinegar) to lift the flavors.
6. Serve: Ladle into bowls and serve hot with crusty gluten-free bread.
Notes
Mushroom Tip: Don’t salt the mushrooms until *after* they brown. Salting too early draws out moisture and steams them instead of searing them.
Creamier Stew: For an even richer texture, you can blend ½ cup of the beans with a little broth before adding them back to the pot, instead of using cornstarch.
Variations: Add cubed potatoes for a heartier meal, or swap spinach for Swiss chard.
Storage: Store leftovers in an airtight container in the fridge for up to 5 days. The flavors deepen overnight.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Stovetop
- Cuisine: French Rustic
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5
- Sodium: 680
- Fat: 8
- Saturated Fat: 1
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 48
- Fiber: 14
- Protein: 16
- Cholesterol: 0