50m$16.65Mushroom Bean Garden Stew
A cozy plant-based supper with tender potatoes, creamy white beans, leeks, mushrooms, carrots, and thyme. Simple, hearty, and made for a quiet evening bowl.
Shopping options
rosemary
0.5 Teaspoon
Private Selection® Rosemary Leaves Shaker
2%
thyme
1 Teaspoon
Simple Truth Organic® Thyme Leaves Shaker
5%
leeks
2 Each
Organic Leeks-Order by the Bunch (2-3 leeks per bunch)
80%
spinach
4 Cup
Simple Truth Organic® Baby Spinach
80%
carrots
6.46 Ounce
Simple Truth Organic® Whole Carrots Bag
20%
mushrooms
12 Ounce
Kroger® Sliced White Mushrooms
75%
tomatoes
1 Can
Kroger Crushed Tomatoes in Puree
50%
white beans
2 Can
Goya® White Beans
67%
parsley
0.25 Cup
Parsley
25%
potatoes
1 Pound
Russet Potato
100%
Cost Summary
· only what you use
per serving · 4 servings
Cook this recipe
- canned white beans-2 cans
- potatoes-1 lb
- medium carrots-6.46 each
- mushrooms-12 oz
- medium leeks-2 each
- crushed canned tomatoes-1 can
- spinach-4 cups
- parsley-0.25 cups
- dried thyme-1 tsp
- dried rosemary-0.5 tsp
Prep the vegetables: dice the potatoes and carrots, slice the leeks and mushrooms, and chop the parsley.
Use a stable cutting board and keep fingers tucked while cutting vegetables.
Place the mushrooms, leeks, and carrots in a large pot over medium heat; stir often until the mushrooms release their moisture, about 6 minutes.
Add the potatoes, crushed tomatoes, white beans with their liquid, thyme, and rosemary; stir well and bring to a gentle simmer.
Cover the pot and cook for 25 to 30 minutes, stirring occasionally, until the potatoes are fork-tender and the stew is thick.
Lift the lid away from your face to avoid hot steam.
Stir in the spinach and cook uncovered for 2 to 3 minutes until the spinach is wilted and bright green.
Keep hands clear while stirring, as thick tomato-based stew can bubble and splatter.
Remove from heat, stir in the parsley, and let the stew rest for 5 minutes before serving so it becomes cozy and thick.
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