Description
A comforting stew with white beans, mushrooms, and potatoes in a creamy broth.
Ingredients
Scale
- 1 can white beans, drained and rinsed
- 2 cups mushrooms, sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup coconut milk or creamy non-dairy milk
- 2 tablespoons olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and garlic, sauté until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in diced potatoes, white beans, thyme, rosemary, salt, and pepper.
- Pour in vegetable broth and bring to a boil, then reduce heat and simmer until potatoes are tender.
- Add coconut milk and stir well, warming through until the broth becomes creamy.
- Serve hot, spooning the stew so you get a mix of potatoes, beans, and mushrooms.
Notes
Serve with crusty bread or a simple green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 9g
- Cholesterol: 0mg