Description
A comforting and hearty vegan stew made with white beans, vegetables, and savory herbs. This simple recipe is perfect for weeknights and packed with plant-based goodness.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon red pepper flakes (optional, for a touch of heat)
- 6 cups vegetable broth
- 2 (15-ounce) cans cannellini beans, rinsed and drained
- 1 (15-ounce) can Great Northern beans, rinsed and drained
- 1 bay leaf
- Salt to taste
- Freshly ground black pepper to taste
- 2 cups loosely packed fresh spinach or kale, stems removed (if using kale)
- 1 tablespoon fresh lemon juice (optional, for brightness)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Cook until softened, about 7-10 minutes.
- 2. Add garlic, thyme, rosemary, and red pepper flakes (if using). Cook for 1 minute until fragrant.
- 3. Pour in vegetable broth and scrape up any browned bits. Add cannellini beans, Great Northern beans, and bay leaf. Bring to a simmer, then reduce heat to low, cover, and cook for at least 20 minutes.
- 4. Remove and discard bay leaf. Season with salt and pepper to taste.
- 5. Stir in spinach or kale and cook until wilted, about 2-3 minutes.
- 6. Stir in lemon juice (if using). Serve hot.
Notes
Store in an airtight container in the refrigerator for up to 4 days. Can also be frozen for up to 3 months. Reheat on stovetop or in microwave. Best to thaw frozen stew in the refrigerator overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup & Stew
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 600mg
- Fat: 7g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 15g