Description
A rich and comforting one-pot vegetarian stew packed with tender mushrooms, cannellini beans, kidney beans, and butter beans. A flavorful tomato broth infused with smoked paprika, oregano, cumin, and thyme creates a deeply savory meal finished with fresh lemon, parsley, and thyme.
Ingredients
For the Stew
1 can (15 oz / 425 g) cannellini beans, drained and rinsed
1 can (15 oz / 425 g) kidney beans, drained and rinsed
1 can (15 oz / 425 g) butter beans or great northern beans, drained and rinsed
10 oz (280 g) mushrooms, sliced
1 medium yellow onion, diced
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 can (14 oz / 400 g) diced tomatoes
2 tbsp tomato paste
2 tbsp olive oil
2 cups (480 ml) vegetable broth
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp ground cumin
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes, optional
1 bay leaf
For Finishing
1 tbsp fresh parsley, chopped
1 tbsp fresh thyme leaves
1 tsp fresh lemon juice
Instructions
1. Heat the olive oil in a large heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery and cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften and the onion becomes translucent.
2. Add the sliced mushrooms and cook for 6–8 minutes, stirring occasionally, until they release their moisture and develop nicely browned edges.
3. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant, being careful not to let it brown too much.
4. Add the tomato paste, smoked paprika, dried oregano, ground cumin, dried thyme, salt, black pepper, and optional red pepper flakes. Stir well and cook for 1–2 minutes to lightly toast the spices and caramelize the tomato paste.
5. Pour in the diced tomatoes and vegetable broth. Add the bay leaf and stir well, scraping up any flavorful browned bits from the bottom of the pot.
6. Gently fold in the cannellini beans, kidney beans, and butter beans, stirring carefully so the beans remain mostly whole.
7. Bring the stew to a gentle boil, then reduce the heat to low. Partially cover and simmer for 20–25 minutes, stirring occasionally, until the vegetables are tender and the broth has thickened.
8. For a thicker stew, gently mash a small portion of the beans against the side of the pot and stir them back into the sauce. If the stew becomes too thick, add a small splash of vegetable broth.
9. Remove the bay leaf and stir in the fresh lemon juice. Taste and adjust the salt and black pepper as needed.
10. Ladle the hot stew into serving bowls and finish generously with fresh parsley and thyme.
11. Serve warm with crusty bread, toasted sourdough, rice, quinoa, couscous, creamy mashed potatoes, or a simple green salad.
Notes
Brown the mushrooms well and don’t rush this step. Allowing them to develop golden edges adds significant savory depth. The combination of three different beans creates a variety of textures, but other cooked or canned beans can be substituted if needed. Cook the tomato paste briefly with the spices to deepen the flavor of the stew. Mashing a few beans is an easy way to thicken the stew naturally without flour or cornstarch. Add more or less red pepper flakes depending on your preferred level of heat. A small amount of fresh lemon juice brightens the rich tomato and bean flavors. Let the stew rest for a few minutes before serving so the flavors can settle and deepen. Cooked dried beans can be used instead of canned beans. Make sure they are fully cooked and drained before adding them. Button, cremini, baby bella, shiitake, or a mixture of mushrooms all work well. The stew is excellent for meal prep. Refrigerate cooled leftovers in an airtight container and gently reheat on the stovetop, adding a splash of broth if needed. The stew can be frozen in freezer-safe containers for up to a few months for best quality. Thaw and reheat gently. Spinach, kale, bell peppers, zucchini, or potatoes can be added for extra vegetables. Adjust the cooking time as needed. Serve with warm crusty bread, toasted sourdough, steamed rice, quinoa, couscous, creamy mashed potatoes, or a simple green salad.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Vegetarian