Description
This hearty one-pot stew combines earthy mushrooms and creamy white beans to create a comforting dish that’s perfect for chilly evenings.
Ingredients
Scale
- 1 can of white beans, drained and rinsed
- 2 cups mushrooms, sliced
- 2 cups fresh greens (spinach or kale)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional: herbs like thyme or rosemary
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and minced garlic, stirring until softened, about 3-4 minutes.
- Stir in the sliced mushrooms and cook for 5-7 minutes until tender.
- Add the drained white beans and vegetable broth, and bring to a gentle simmer for 10 minutes.
- Add the fresh greens and season with salt and pepper, cooking until the greens are wilted.
- Taste and adjust seasoning as needed before serving warm.
Notes
Feel free to customize the recipe with additional veggies or adjust the spice level to your preference. The stew freezes well for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg