Mushroom Bean Garden Stew

Ingredients

• 2 Can white beans - 2 (15-ounce cans), with liquid, Use beans with their canning liquid.
• 1 Pound potatoes - 1 pound, diced, diced
• 2 Each leeks - 2 (medium), sliced, Medium leeks, sliced.
• 12 Ounce mushrooms - 12 ounces, sliced, sliced
• 3 Each carrots - 3 (medium), diced, Medium carrots, diced.
• 1 Can tomatoes - 1 (28-ounce can), crushed
• 1 Teaspoon thyme - 1 teaspoon, dried
• 0.5 Teaspoon rosemary - 1/2 teaspoon, dried
• 4 Cup spinach - 4 cups, packed, Measured packed.
• 0.25 Cup parsley - 1/4 cup, chopped, chopped

Instructions

1. Prep the vegetables

   1. *Prep the vegetables*: dice the *potatoes* and *carrots*, slice the *leeks* and *mushrooms*, and chop the *parsley*.

2. Cook the mushrooms and aromatics

   2. Place the mushrooms, leeks, and carrots in a large pot over medium heat; *stir often* until the mushrooms *release their moisture*, about 6 minutes.

3. Build the stew

   3. Add the potatoes, crushed tomatoes, white beans with their liquid, thyme, and rosemary; *stir well* and bring to a *gentle simmer*.

4. Cover and simmer

   4. Cover the pot and cook for *25 to 30 minutes*, stirring occasionally, until the potatoes are *fork-tender* and the stew is thick.

5. Wilt the spinach

   5. Stir in the spinach and cook uncovered for *2 to 3 minutes* until the spinach is *wilted and bright green*.

6. Finish and rest

   6. Remove from heat, stir in the parsley, and let the stew *rest for 5 minutes* before serving so it becomes *cozy and thick*.