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As the leaves turn golden and the air becomes crisp, the appeal of cozy, comforting meals takes center stage. One dish that embodies the warmth of home cooking is the Cozy White Bean Mushroom Stew. This hearty stew is not just a meal; it’s an experience that brings family and friends together around the table. With its rich flavors and nourishing ingredients, this stew is the perfect remedy for chilly evenings when you crave something hearty yet healthy.

Cozy White Bean Mushroom Stew (Vegan)

Warm up your chilly evenings with Cozy White Bean Mushroom Stew, a hearty dish that brings comfort and nourishment in every bite. Packed with white beans, mushrooms, and a vibrant mix of vegetables, this stew is perfect for family gatherings or a cozy night in. Enjoy the rich flavors while nourishing your body with essential nutrients. Easy to make and adaptable to your taste, it’s a must-try for fall and winter! #ComfortFood #VegetarianRecipes #HealthyEating #StewSeason #HomeCooking
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Ingredients
  

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, sliced

2 celery stalks, diced

8 ounces mushrooms, sliced (cremini or button)

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon smoked paprika

1 can (15 oz) white beans, drained and rinsed (such as cannellini or navy beans)

4 cups vegetable broth

2 cups kale or spinach, roughly chopped

1 tablespoon balsamic vinegar

Salt and pepper, to taste

Fresh parsley, chopped, for garnish

Instructions
 

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, until it becomes translucent.

    Stir in the minced garlic, and cook for an additional minute until fragrant.

      Add the sliced carrots and diced celery to the pot. Sauté for another 5 minutes, stirring occasionally, until the vegetables begin to soften.

        Add the sliced mushrooms to the pot. Continue to cook for about 5-7 minutes, until the mushrooms have released their moisture and are golden brown.

          Sprinkle in the dried thyme, rosemary, and smoked paprika. Stir well, allowing the spices to toast for about 1 minute.

            Add the rinsed white beans and vegetable broth to the pot. Bring the mixture to a gentle simmer and let it cook uncovered for 15-20 minutes, allowing the flavors to meld together.

              Stir in the chopped kale or spinach and cook for another 5 minutes until the greens have wilted.

                Add the balsamic vinegar and season with salt and pepper to taste. Adjust seasoning as desired.

                  Serve hot, garnishing each bowl with fresh parsley.

                    Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4