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White bean stew with fresh parsley

White Bean Stew

For all of you vegetarians dreading Thanksgiving – I've got you ;) This white bean stew will even make the plates of the turkey-eaters!
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Vegetarian
Servings 4 servings


  • Avocado oil (or other high heat oil), for sautéing
  • 1 onion, finely chopped
  • 2 medium carrots, finely chopped
  • ½ of a red bell pepper, finely chopped
  • One 4-ounce package shiitake mushrooms, finely chopped
  • 5 cloves garlic, minced
  • Sea salt to taste
  • Pepper to taste
  • One 15-ounce can white beans, drained, rinsed and towel-dried
  • ¾ cup low-sodium vegetable broth
  • ¼ cup red cooking wine
  • 1 tablespoon balsamic vinegar
  • Fresh parsley, for garnish (optional)


  • Heat some oil in a large saucepan over medium heat.
  • Sauté onion until some pieces begin to turn translucent. Add carrots; continue sautéing.
  • Next, add red bell pepper, shiitake mushrooms, garlic, salt and pepper. Continue to sauté for several minutes until the vegetables soften and their juices run. You may need to add more oil if the pan gets dry.
  • Add beans to the pot. Mix.
  • Add vegetable broth, cooking wine and balsamic vinegar. Gently stir until mixture is even.
  • Cover pot. Bring contents to a boil, then stir and lower to a simmer. Allow contents to simmer for 15 to 20 minutes. Gently stir every few minutes. When ready, carrots should be able to be easily cut with a fork. Be careful not to overcook, as vegetables will get mushy and beans will fall apart.
  • Serve warm. Garnish with fresh parsley if desired.


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Keyword white bean stew