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Warm Vegan Stew with White Beans and Mushrooms

A hearty and comforting vegan stew filled with mushrooms, creamy white beans, vegetables, and herbs in a rich savory broth.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 bowls
Course: Dinner, Soup
Cuisine: Comfort Food, Vegan
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Stew Base
  • 2 tbsp olive oil
  • 1 yellow onion diced
  • 3 cloves garlic minced
  • 2 carrots sliced
  • 2 celery stalks sliced
Mushrooms and Beans
  • 16 oz mushrooms sliced
  • 2 cans white beans drained and rinsed
  • 1 small potato diced
Broth and Seasonings
  • 6 cups vegetable broth
  • 1 tbsp tomato paste
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1 bay leaf
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika
Finishing Ingredients
  • 2 cups spinach or kale
  • 1 tbsp lemon juice
  • fresh parsley for garnish

Equipment

  • Large soup pot
  • Wooden spoon
  • Chef knife
  • Cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Cook onion, carrots, and celery until softened.
  3. Add garlic and cook until fragrant.
  4. Add mushrooms and cook until browned.
  5. Stir in tomato paste and seasonings.
  6. Add potato, white beans, bay leaf, and vegetable broth.
  7. Bring to a boil, then simmer for 25-30 minutes.
  8. Add spinach or kale and cook until wilted.
  9. Remove bay leaf and stir in lemon juice.
  10. Garnish with parsley and serve warm.

Notes

For a creamier texture, mash some of the white beans into the broth before serving. Delicious with crusty bread.