Vegan Tuscan White Bean Stew
A hearty vegan Tuscan White Bean Stew flecked with sun dried tomatoes and mushrooms. The perfect recipe to warm the belly on cold winter nights.
Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Servings: 4 servings
- 1 cup dry or 2 cups canned white beans like navy beans or cannellini beans or great northern beans. If you're using dry beans, soak for a few hours then pressure-cook or cook on the stovetop, covered with water, for an hour or as long as it takes to tenderize them.
- 1 tsp olive oil
- 1 large onion finely minced
- 1 large carrot finely chopped
- 2 sticks of celery finely chopped
- 6 cloves of garlic minced
- 1 tsp red pepper flakes
- 8 ounces of cremini or button mushrooms sliced or quartered
- 2 vegan Italian sausages like Field Roast (optional), removed from the plastic casing and minced
- 8-10 sun dried tomatoes (try to make sure you buy ones that are not oil-packed but are still quite juicy and tender. The dry hard ones can be a little bitter)
- 1 tsp dry rosemary
- Juice of 1/2 lemon
- 1 tbsp oregano if using dry reduce to 1 tsp
- Salt and ground black pepper to taste
- 2-4 tbsp parsley finely chopped
Place the sundried tomatoes in a blender with the rosemary and oregano. Blend with 1/4 cup of water into a coarse paste.
Heat the olive oil and add the onions, celery and carrots. Season with salt and ground black pepper.
Saute, stirring frequently, until the vegetables are softened but not turning color, about five minutes.
Add the red pepper flakes and garlic and stir-fry for a minute.
Add the mushrooms and saute about three to four minutes or until the mushrooms soften slightly.
Add the cooked beans and the sundried tomato-herb paste. Stir well to mix. Add water or vegetable stock to thin out the stew if it's too thick.
Bring the stew to a boil and let it simmer for about 10 minutes so all the flavors merge together.
Stir in the lemon juice and oregano and turn off the heat. Serve hot with some crusty bread or couscous.