Name: Quick & Easy Vegan White Bean Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 large yellow onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 4 cloves garlic, minced; 1 teaspoon dried rosemary; 1 teaspoon dried thyme; 1/2 teaspoon smoked paprika; 1/4 teaspoon red pepper flakes (optional, for a little 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; 1/4 cup nutritional yeast (optional, for a cheesy flavor); 1 tablespoon fresh lemon juice; Salt and freshly ground black pepper to taste; Fresh parsley, chopped, for garnish

Description

A comforting and nourishing one-pot vegan white bean stew, perfect for busy weeknights. Packed with pantry staples and simple to make.

Ingredients

Scale

2 tablespoons olive oil
1 large yellow onion, chopped
2 carrots, peeled and chopped
2 celery stalks, chopped
4 cloves garlic, minced
1 teaspoon dried rosemary
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon red pepper flakes (optional, for a little 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
1/4 cup nutritional yeast (optional, for a cheesy flavor)
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
3. Stir in the minced garlic, dried rosemary, dried thyme, smoked paprika, and red pepper flakes (if using). Cook for another minute until fragrant.
4. Pour in the vegetable broth and bring to a simmer.
5. Add the rinsed and drained cannellini beans and great northern beans to the pot. Add the bay leaf.
6. Reduce the heat to low, cover, and simmer for at least 20 minutes to allow the flavors to meld. For a thicker stew, you can mash some of the beans against the side of the pot or remove about a cup of beans, mash them with a fork, and return them to the stew.
7. Stir in the nutritional yeast (if using) and fresh lemon juice.
8. Season generously with salt and freshly ground black pepper to taste. Remove the bay leaf before serving.

Notes

Store cooled stew in an airtight container in the refrigerator for up to 4-5 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup/Stew
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: Approx. 300-350
Sugar: 8-10g
Sodium: Varies based on broth, aim for low-sodium
Fat: 8-10g
Carbohydrates: 45-55g
Fiber: 15-20g
Protein: 15-20g