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.

Total Time

1hr 10min

5.0

1 Rating

Author: Anita Schecter

Servings:

Ingredients

•

4 Tbsp

Butter , divided

•

2 1/3 cups

White Mushrooms , sliced

•

Onion , peeled, diced

•

2 cloves

Garlic , peeled, minced

•

2 Tbsp

All-Purpose Flour

•

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

Salt

•

1/4 tsp

Ground Black Pepper

•

1 tube
(16.3 oz)

Pillsbury® Biscuits

Cooking Instructions

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.

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.

Add the Garlic (2 cloves) and cook for an additional minute.

Return the mushrooms to the pot and stir in the All-Purpose Flour (2 Tbsp) . Slowly stir in the Vegetable Broth (2 cups) .

Add the Cannellini White Kidney Beans (2 cans) and the Frozen Peas and Carrots (1 pckg) .

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).

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.

Nutrition Per Serving

CALORIES

373

FAT

8.4 g

PROTEIN

13.8 g

CARBS

61.5 g