Ingredients

4 tbsp olive oil (divided)

1 lb crimini mushrooms (thinly sliced)

1 large sweet onion (diced to ½”)

1 large leek (halved and sliced into ½” moons)

2 cloves garlic (minced)

3 tbsp tomato paste

2 tbsp coconut aminos (or soy sauce or gluten free tamari)

12 oz Yukon Gold potatoes (chopped into 2” chunks)

3 large carrots (skins peeled, sliced into ½” coins)

3 stalks celery (sliced into ½” coins)

1 quart vegetable stock

1 tsp Italian seasoning

1 tsp cracked black pepper

½ tsp sea or kosher salt

1 bay leaf

2 sprigs fresh thyme (bundled with kitchen twine)

1 15.5-oz can white beans (undrained)

1 tbsp cornstarch

Instructions

Step 1: Saute mushrooms in a large skillet or in the pot you will use, until they release moisture and start to brown for 12–15 minutes, then remove and set aside on a plate.

Step 2: Heat a Dutch oven over medium-high heat. Add 3 tbsp olive oil and heat until shimmering. Return the mushrooms to the pot and toss to coat in the fat; continue to cook until browned, then remove with a slotted spoon and set aside.

Step 3: Saute alliums by adding the remaining 1 tbsp oil to the pot. Add onions and leeks and cook until soft, about 5–6 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.

Step 4: Deglaze the pot by adding tomato paste and working it into the vegetables. Deglaze with coconut aminos, stirring up browned bits until the liquid stops bubbling, 1–2 minutes.

Step 5: Add the potatoes, carrots, and celery to the pot, then pour in the vegetable stock. Stir in Italian seasoning, salt, and pepper. Top with bay leaf and thyme.

Step 6: Increase heat to high and bring to a simmer. Reduce to maintain a steady simmer and cook until potatoes are tender and easily pierced, about 15–20 minutes.

Step 7: Add the beans and their canning liquid to the pot, along with the reserved sautéed mushrooms.

Step 8: In a small bowl, whisk 1 tbsp water with cornstarch to create a slurry, then pour it into the stew to begin thickening.

Step 9: Simmer the stew for about 10 minutes more, or until the beans are warmed through and the soup thickens to your liking.

Step 10: Taste and adjust seasonings if needed. Remove bay leaf and thyme bundle before serving.

Step 11: Portion into bowls, garnish with chopped parsley if desired, and serve hot.

Step 12: If the stew is too thick, whisk in a splash of hot vegetable stock to loosen it to your preferred consistency.

Step 13: Leftovers can be stored covered in the refrigerator for up to 4 days or frozen for up to 3 months.

Tips & Variations

Substitute chickpeas or lentils for a different texture while keeping the dish vegan.

For a spicier version, add a pinch of red pepper flakes with the onions.

Use any sturdy white beans in place of cannellini if desired.

If you prefer a thicker stew, dissolve an extra 1 tsp cornstarch in water and stir in at step 8.

FAQs

Can I make this gluten-free?

Yes. This recipe uses coconut aminos or tamari as a flavoring; choose a gluten-free tamari if you are avoiding gluten altogether. All other ingredients are gluten-free.

Can I skip the beans or mushrooms?

Absolutely. The stew remains hearty with potatoes and vegetables. If you omit mushrooms, you may want to add a bit more onion or a handful of chopped kale for body.