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Beans & Legumes
Biscuit Topped Veggie and White Bean Stew

11 INGREDIENTS • 7 STEPS • 1HR 10MINS

Biscuit Topped Veggie and White Bean Stew

Recipe
This vegetarian stew is loaded with vegetables and white beans, topped with flaky biscuits for a one-pot comfort meal.
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Anita Schecter
Anita is an experienced recipe developer, food photographer and food columnist whose work has been featured in several food magazines. When not in the kitchen or behind the camera lens, Anita and her pup can be found playing in Central Park in her native New York City.
https://www.hungrycouplenyc.com/
This vegetarian stew is loaded with vegetables and white beans, topped with flaky biscuits for a one-pot comfort meal.
1HR 10MINS
Total Time
$0.99
Cost Per Serving
Ingredients
Servings
8
us / metric
Butter
4 Tbsp
Butter, divided
White Mushroom
2 1/3 cups
White Mushrooms, sliced
Onion
1
Onion, peeled, diced
Garlic
2 cloves
Garlic, peeled, minced
All-Purpose Flour
2 Tbsp
All-Purpose Flour
Vegetable Broth
2 cups
Vegetable Broth
Frozen Peas and Carrots
1 pckg
(10 oz)
Frozen Peas and Carrots
Cannellini White Kidney Beans
2 cans
(15 oz)
Cannellini White Kidney Beans, rinsed, drained
Salt
as needed
Salt
or to taste
Ground Black Pepper
as needed
Ground Black Pepper
Pillsbury® Biscuits
1 tube
(16.3 oz)
Pillsbury® Biscuits
8 count
Nutrition Per Serving
VIEW ALL
Calories
373
Fat
8.4 g
Protein
13.8 g
Carbs
61.5 g
Love This Recipe?
Add to plan
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Biscuit Topped Veggie and White Bean Stew
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author_avatar
Anita Schecter
Anita is an experienced recipe developer, food photographer and food columnist whose work has been featured in several food magazines. When not in the kitchen or behind the camera lens, Anita and her pup can be found playing in Central Park in her native New York City.
https://www.hungrycouplenyc.com/
Cooking InstructionsHide images
step 1
Add Butter (2 Tbsp) to a soup pot along with the White Mushrooms (2 1/3 cups). Cook over medium-low heat, stirring occasionally until the mushrooms are golden brown.
step 1 Add Butter (2 Tbsp) to a soup pot along with the White Mushrooms (2 1/3 cups). Cook over medium-low heat, stirring occasionally until the mushrooms are golden brown.
step 2
Remove the mushrooms from the pot and add the remaining Butter (2 Tbsp) along with the Onion (1). Sauté for a few minutes until the onions become translucent.
step 2 Remove the mushrooms from the pot and add the remaining Butter (2 Tbsp) along with the Onion (1). Sauté for a few minutes until the onions become translucent.
step 3
Add the Garlic (2 cloves) and cook for an additional minute.
step 4
Return the mushrooms to the pot and stir in the All-Purpose Flour (2 Tbsp). Slowly stir in the Vegetable Broth (2 cups).
step 4 Return the mushrooms to the pot and stir in the All-Purpose Flour (2 Tbsp). Slowly stir in the Vegetable Broth (2 cups).
step 5
Add the Cannellini White Kidney Beans (2 cans) and the Frozen Peas and Carrots (1 pckg).
step 5 Add the Cannellini White Kidney Beans (2 cans) and the Frozen Peas and Carrots (1 pckg).
step 6
Season with Salt (as needed) and Ground Black Pepper (as needed). Cook on low heat for about 15 minutes while pre-heating the oven to 375 degrees F (190 degrees C).
step 6 Season with Salt (as needed) and Ground Black Pepper (as needed). Cook on low heat for about 15 minutes while pre-heating the oven to 375 degrees F (190 degrees C).
step 7
Place the Pillsbury® Biscuits (1 tube) rounds on top of the stew and bake for 15-20 minutes or until the biscuits are golden brown. Serve hot.
step 7 Place the Pillsbury® Biscuits (1 tube) rounds on top of the stew and bake for 15-20 minutes or until the biscuits are golden brown. Serve hot.
Tags
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Beans & Legumes
American
Comfort Food
Lunch
Healthy
Shellfish-Free
Dinner
Mushrooms
Vegetarian
One-Pot
Vegetables
Soups & Stews
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