This navy-bean, potato, and mushroom stew is quick–it’s ready in less than an hour–but has all the flavor of a dish that took twice as long. Cross our hearts.
This flavorful potato, bean, and mushroom stew is ready in less than an hour. You can use other beans, such as black-eyed peas, in place of the navy beans; kale or Swiss chard would be nice substitutions for the spinach leaves.–Editors of Everyday Food
This versatile recipe, much like a proper minestrone, is more a general formula than an actual equation. In addition to trying the substitutions mentioned above, you can turn to other creative alterations. Vary the herbs, using a generous pinch of fresh thyme if you happen to have it on hand or omitting it entirely if you have none on hand. Toss in a little leftover plain pasta at the end. Or go through that vegetable bin and see if there are leeks languishing, cabbage collapsing, or green beans going limp.
Quick Navy-Bean Stew
- Quick Glance
- 25 M
- 30 M
- Serves 4
- 1 tablespoon olive oil
- 1 small onion, chopped
- 4 small red potatoes, (10 ounces), scrubbed and cut into 1/2-inch pieces
- 1 pound white mushrooms, trimmed and quartered
- 1/4 teaspoon dried thyme
- Coarse salt and freshly ground pepper
- 1 tablespoon store-bought or homemade tomato paste
- 2 cups water
- One 10-ounce package baby spinach
- One 15 1/2-ounce can navy beans, drained and rinsed
- 1 tablespoon red-wine vinegar, optional
- 1. Heat the oil in a large, deep skillet over medium heat. Add the onion and potatoes and cook, stirring occasionally, until the onion is lightly browned, 8 to 10 minutes.
- 2. Add the mushrooms and thyme and season with salt. Cook, stirring often, until the mushrooms are tender, 8 to 10 minutes.
- 3. Stir in the tomato paste and the water. Cover and cook until the potatoes are tender but not falling apart when pierced with the tip of a sharp knife, 8 to 10 minutes.
- 4. Add half of the spinach to the skillet, cover, and cook until wilted, about 1 minute. Stir in the remaining spinach and the beans. Cook, covered, until heated through, 1 to 2 minutes. Stir in the vinegar, if desired. Season with the salt and pepper and stir to combine. Serve immediately.
Using Dried Beans
- If you have a little more time, you could soak and cook dried beans, which would make the soup even more economical and a bit richer in flavor and texture.