Spring season is here but that doesn’t mean the winter weather is ready to let go. Whether you’re under a dump of snow or cold rain, warm up with this vegan bean stew.

Vegetable White Bean Stew

Serves 6

Ingredients:

• 2 tablespoons olive oil
• 8 ounces button or wild mushrooms, sliced
• 1 large onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 zucchini, diced
• 4 garlic cloves, minced
• 1 tablespoon fresh thyme leaves
• 1 teaspoon dried oregano
• 1 bunch kale or chard, stems and woody veins removed, leaves chopped
• 2 (15-ounce) cans fire-roasted diced tomatoes
• 1 (32-ounce) carton vegetable broth
• 2 (15-ounce) cans cannellini beans, rinsed, drained
• Salt and freshly ground black pepper to taste
• 3 tablespoons finely chopped fresh parsley

Directions:

1. Heat oil in a large pot over medium heat. Add mushrooms, onion, carrots, celery, and zucchini. Cook, stirring often, for 5 to 6 minutes.
2. Add garlic, thyme, and oregano and cook, stirring often, for 1 minute.
3. Add kale or chard and cook, stirring often, until the leaves have wilted.
4. Add tomatoes, broth, and beans, stirring to combine. If mixture seems thick, add 1 cup or so of water.
5. Bring to a simmer, reduce heat to medium-low, and continue to simmer for 20 minutes, stirring occasionally. Season with salt and pepper.
6. Ladle into bowls and garnish with parsley to serve.

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