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RECIPE
11 INGREDIENTS 7 STEPS 1hr 10min

Biscuit Topped Veggie and White Bean Stew

This vegetarian stew is loaded with vegetables and white beans, topped with flaky biscuits for a one-pot comfort meal.
Biscuit Topped Veggie and White Bean Stew Recipe | SideChef
This vegetarian stew is loaded with vegetables and white beans, topped with flaky biscuits for a one-pot comfort meal.
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/
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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/
1hr 10min
Total Time
$0.99
Cost Per Serving

Ingredients

Servings
8
US / METRIC
1/4 cup
Butter , divided
2 1/3 cups
White Mushrooms , sliced
1
Onion , peeled, diced
2 cloves
Garlic , peeled, minced
2 cups
Vegetable Broth
1 pckg
(10 oz)
Frozen Peas and Carrots
2 cans
(15 oz)
Cannellini White Kidney Beans , rinsed, drained
1/2 tsp
or to taste
1 tube
Pillsbury® Biscuits
8 count
Save Time,
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Delivery & Pickup From
Estimated Total: Estimated Total:
Fulfilled by
For every order you place, SideChef is contributing towards ending hunger in America.

Nutrition Per Serving

VIEW ALL
CALORIES
373
FAT
8.4 g
PROTEIN
13.8 g
CARBS
61.5 g

Cooking Instructions

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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 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 5
Add the Cannellini White Kidney Beans (2 cans) and the Frozen Peas and Carrots (1 pckg) .
Step 6
Season with Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp) . 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.
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Nutrition Per Serving
Calories
373
% Daily Value*
Fat
8.4 g
11%
Saturated Fat
4.1 g
20%
Trans Fat
0.3 g
--
Cholesterol
16.1 mg
5%
Carbohydrates
61.5 g
22%
Fiber
9.4 g
34%
Sugars
4.3 g
--
Protein
13.8 g
28%
Sodium
1068.2 mg
46%
Vitamin D
0.1 µg
0%
Calcium
66.5 mg
5%
Iron
4.4 mg
24%
Potassium
205.1 mg
4%
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