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White Bean, Shiitake & Potato Stew


  • 1/2 small onion
  • 1 carrot
  • 1 stalk celery
  • 1 clove of garlic
  • 2 tablespoons tomato paste
  • 12 shiitake mushrooms
  • 3 red potatoes
  • 1 can navy beans, drained
  • 4 sprigs fresh thyme
  • 1 teaspoon herbs de provence
  • Salt, to taste
  • 2 cups water, plus more, if necessary


  1. Dice the onions, slice the carrots into rounds, and thinly slice the celery. Add to a soup pot, and either sauté with water or a teaspoon of oil. Season with a little salt. Cook for 5 to 7 minutes, until the vegetables start to soften. Press the garlic and add to the pot. Stir around

  2. Add the tomato paste and stir it around. Cook it down for 3 minutes.

  3. Thinly slice the shiitakes, cut the potatoes into quarters or eighths, depending on the size. Add to the pot. Add the beans and stir it all around.

  4. Add the sprigs of thyme and herbs de provence.

  5. Add the water and stir. Bring to a boil and then reduce to a simmer. Cook for 20 minutes, uncovered, until the potatoes are soft. If you like your stew a little thinner, add more water.

  6. Remove the thyme sprigs and serve hot. Enjoy!