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 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
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.
Add the mushrooms and thyme and season with salt. Cook, stirring often, until the mushrooms are tender, 8 to 10 minutes.
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.
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.
Recipe Testers' Tips
This flavorful stew of navy beans, potatoes, and mushrooms is great. I’d make the recipe again. I had leftovers the next day that were very tasty. You could easily pair this stew with a nice green salad and have a quick meal.