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One-Pot White Bean Mushroom Stew

One-Pot White Bean Mushroom Stew: Creamy Comfort in 25 Minutes

This One-Pot White Bean Mushroom Stew is a creamy vegan dish ready in just 25 minutes, combining white beans, mushrooms, and fresh greens for a delicious, nourishing meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 1 medium Yellow Onion Builds the flavor base; shallots can serve as a milder substitute.
  • 8 oz Sliced Mushrooms A mix of cremini and shiitake elevates the dish.
  • 4 cloves Minced Garlic Garlic powder (1 tsp) works in a pinch.
  • 0.5 teaspoon Dried Thyme Italian seasoning is a great alternative.
For the Thickness
  • 1 tablespoon Arrowroot Starch Cornstarch or tapioca starch can be used instead.
  • 1 cup Vegetable Broth Choosing low-sodium broth can help manage salt intake.
  • 1 cup Unsweetened Dairy-Free Milk Switch to coconut milk for extra richness.
For Protein & Freshness
  • 15 oz Canned White Beans Cannellini or navy beans are excellent choices.
  • 2 cups Baby Greens Consider spinach, arugula, or kale as substitutes.
For Flavor & Brightness
  • 1 tablespoon Tamari or Soy Sauce Tamari is ideal for gluten-free diets.
  • 1 unit Juiced Lemon Lime juice can be used as an alternative.
  • Salt and Pepper Adjust to your taste.
For Garnish
  • 0.25 cup Fresh Basil Parsley or dill can also brighten the dish.

Equipment

  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Heat 2 tablespoons of olive oil in a medium saucepan over medium heat. Add a chopped medium yellow onion and 8 ounces of sliced mushrooms, stirring occasionally. Sauté for 6-8 minutes until the onion becomes translucent and the mushrooms are browned.
  2. Stir in 4 cloves of minced garlic and ½ teaspoon of dried thyme to the sautéed mixture. Cook for another minute, allowing the garlic to become fragrant.
  3. In a small bowl, whisk together 1 tablespoon of arrowroot starch with a splash of the vegetable broth until smooth. Gradually mix this back into the saucepan, stirring well.
  4. Pour in 1 cup of vegetable broth and 1 cup of unsweetened dairy-free milk into the pot, followed by 15 ounces of canned white beans. Bring to a gentle simmer for about 5 minutes.
  5. Add 2 cups of baby greens to the saucepan, stirring gently until they are wilted, about 1 minute.
  6. Mix in 1 tablespoon of tamari or soy sauce and the juice of one lemon into the pot. Adjust salt and pepper as needed.
  7. Remove the pot from the heat, ladle into bowls, and sprinkle with ¼ cup of fresh basil. Serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 35gProtein: 10gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gSodium: 400mgPotassium: 700mgFiber: 8gSugar: 2gVitamin A: 500IUVitamin C: 10mgCalcium: 60mgIron: 3mg

Notes

For best texture, serve immediately. Leftovers can be stored for up to 4 days in an airtight container. Reheat gently on the stovetop, adding liquid if necessary.

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