Quick Provencal Mushroom and White Bean Stew
Warm, comforting, and ready in just 35 minutes, this Quick Provençal Mushroom and White Bean Stew is a hearty, plant-based dish that’s perfect for busy weeknights. Brimming with the earthy flavor of cremini mushrooms, protein-packed white beans, and aromatic Provençal herbs like thyme and rosemary, this stew offers a rich, savory depth that feels like a hug in a bowl. Simmered with canned tomatoes and vegetable broth, it’s a one-pot recipe that’s as simple as it is satisfying. Finished with a sprinkle of fresh parsley and a squeeze of lemon for a bright, fresh twist, this gluten-free and dairy-free meal is ideal for health-conscious eaters. Pair it with crusty bread or enjoy it on its own for an effortless, Mediterranean-inspired feast.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 400 grams Cremini or button mushrooms, sliced
- 400 grams Canned diced tomatoes
- 500 milliliters Vegetable broth
- 400 grams Canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 1 teaspoon Dried thyme
- 0.5 teaspoon Dried rosemary
- 1 leaf Bay leaf
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (for garnish)
- 4 wedges Lemon wedge (optional, for serving)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another minute until fragrant.
Add the sliced mushrooms to the pot and sauté for 5-7 minutes, allowing the mushrooms to release their moisture and begin to brown.
Pour in the canned diced tomatoes and vegetable broth, stirring to combine.
Add the drained and rinsed white beans, dried thyme, dried rosemary, bay leaf, salt, and black pepper.
Bring the stew to a gentle boil, then reduce the heat to low and let it simmer uncovered for 15 minutes, stirring occasionally.
Taste and adjust seasonings as needed, adding more salt or pepper if desired.
Remove the bay leaf before serving.
Ladle the stew into bowls and garnish with chopped fresh parsley. Serve with a wedge of lemon on the side, if desired.
Nutrition Facts
Calories |
1104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.4 g | 61% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 7.6 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 3345 mg | 145% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 39.0 g | 139% | |
| Total Sugars | 33.6 g | ||
| Protein | 48.2 g | 96% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 443 mg | 34% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 4434 mg | 94% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
