Italian Slow Cooker Mushroom and White Bean Ragù
A rich, savory ragù featuring tender mushrooms and creamy white beans slow-cooked with tomatoes and herbs for a comforting vegetarian Italian main or pasta sauce. This italian-inspired vegetarian (vegetarian) ready in about 375 minutes pairs sliced cremini mushrooms, olive oil, medium diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 16 oz sliced cremini mushrooms
- 1 can (15 oz), drained and rinsed canned white beans
- 2 tbsp olive oil
- 1 medium diced yellow onion
- 1 medium diced carrot
- 1 diced celery stalk
- 4 minced garlic cloves
- 28 oz canned crushed tomatoes
- 2 tbsp tomato paste
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup vegetable broth
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium diced yellow onion, 1 medium diced carrot, and 1 diced celery stalk. Sauté for 5-7 minutes until vegetables soften and onion becomes translucent.
- Step 2: Add 16 oz sliced cremini mushrooms and 4 minced garlic cloves to the skillet. Cook for 5 minutes, stirring occasionally, until mushrooms release their moisture and start to brown.
- Step 3: Transfer the sautéed vegetables to a slow cooker. Stir in 1 can (15 oz) drained and rinsed white beans, 28 oz canned crushed tomatoes, 2 tbsp tomato paste, 1 tsp dried oregano, 1 tsp dried basil, 1 tsp salt, 1/2 tsp black pepper, and 1 cup vegetable broth.
- Step 4: Cover and cook on low for 6-7 hours or on high for 3-4 hours until ragù thickens and flavors meld.
- Step 5: Before serving, stir in 2 tbsp chopped fresh parsley. Serve over cooked pasta or creamy polenta.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Italian Slow Cooker Mushroom and White Bean Ragù take to make?
Total time is about 375 minutes (15 min prep + 360 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Italian Slow Cooker Mushroom and White Bean Ragù?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep sliced cremini mushrooms from drying out.
Can I substitute ingredients in Italian Slow Cooker Mushroom and White Bean Ragù?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Italian Slow Cooker Mushroom and White Bean Ragù for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Italian Slow Cooker Mushroom and White Bean Ragù vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
