Ingredients
Scale
- 1 can white beans, drained and rinsed
- 2 cups mushrooms, sliced
- 2 medium potatoes, diced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon thyme
- 1 teaspoon rosemary
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing until softened.
- Add the sliced mushrooms to the pot and cook until they are tender and slightly browned.
- Stir in the diced potatoes and cook for another couple of minutes to absorb the flavors.
- Pour in the vegetable broth, then add the white beans, thyme, rosemary, salt, and pepper. Stir well to combine.
- Bring the mixture to a boil, then reduce the heat to simmer. Let it cook for about 15-20 minutes, or until the potatoes are fork-tender.
- Taste and adjust seasonings as necessary before serving hot.
Notes
Sauté the vegetables well to deepen flavors. Customize with your favorite veggies or herbs for a unique twist.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan, Gluten-Free