White Bean & Mushroom Stew

White Bean & Mushroom Stew 🧡 Eating stew can be especially comforting during times of illness, including cancer. Warm foods help soothe the body and create a sense of coziness, which can be welcome when someone feels fatigued or chilled. Stews are also gentle on the digestive system — the slow cooking process softens fibers, making nutrients easier to absorb and reducing strain on digestion. This hearty stew brings together protein-rich white beans, nourishing vegetables, and satisfying starches in one bowl, offering both calories and essential nutrients even when appetite is low. It’s also an excellent way to add more mushrooms to your diet. Use whatever varieties you have on hand, but keep in mind that cremini and shiitake mushrooms provide deeper, richer flavor than white button mushrooms.

White Bean & Mushroom Stew 

Ingredients: 

1 medium onion, peeled and diced

1 pound cremini mushrooms, halved 

2 celery stalks, chopped 

2 medium carrots, peeled and diced  

1 cup finely chopped basil 

1/2 teaspoon dried thyme 

1 teaspoon dried rosemary

2 large pinches saffron, crumbled and soaked for 15 minutes in 1/4 cup boiled water 

1 bay leaf 

4 cups cooked white beans, cannellini or navy beans 

2 cups vegetable broth 

Salt and freshly ground pepper to taste

Directions: 

1.  Place the onions, celery, carrots in a saucepan with a splash of water and saute over medium heat for 10 minutes.  Add 1 or 2 tablespoons at a time to keep vegetables from sticking to the pan.  Add the garlic and cook for another minute. 

2.  Add the beans, mushrooms, vegetable broth, thyme, rosemary, and the saffron with its soaking liquid and bring the pot to a boil, reduce heat, and simmer, covered for 2o to 25 minutes or until vegetables are tender.  

3. Remove from heat.  Add the chopped basil, season with salt and pepper and stir to combine. 

4. Serve with rice and garnish with fresh basil leaves.