Summer Vegetable White Bean Stir-Fry

This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.

This recipe highlights the delicious tastes of fresh summer produce—flavors so unmatched that there’s no need for sauces or heavy seasoning! This Summer Veggie White Bean Stir-Fry is a seasonal medley of crisp, fragrant bell pepper, juicy cherry tomatoes, earthy Swiss chard, and meaty cremini mushrooms combined with creamy white beans for a summertime stir-fry that’s somehow fresh, tasty, and hearty!

INGREDIENTS + INSPIRATION

Would you believe me when I say I “accidentally” made this recipe? I threw this together one night with some produce from my garden, but it was so delicious that I immediately knew I had to share it on the blog! I’ve made it several times since then and trust me, it’s not getting old.

It’s also super customizable to what you have/what you like. If you’re not a fan of beans, you could opt to leave them out and serve this with some Crispy Tofu or tempeh instead. You could also swap in/out any veggies you have on hand. I personally love how the hearty mushrooms combine with the tangy tomatoes, spicy garlic, and the slight bitterness of the Swiss chard for a complex (yet technically super simple) dish!

HOW TO MAKE SUMMER VEGETABLE WHITE BEAN STIR-FRY

You already know I love a simple 3-step recipe—and this one delivers. It’s hearty, packed with veggies, but still fuss-free and easy on time! All you do is sauté your vegetables, add in your beans, and you’ll have a delicious dish ready to enjoy. There are so many different ways to serve this, so be sure to see my serving suggestions below if you’re looking for inspiration 🙂  

1. Sauté the onion in olive oil until translucent, then add the bell pepper, mushrooms, and the stems from the Swiss chard, and season with Italian seasoning. Sauté until most of the liquid has evaporated.
2. Add the garlic, tomatoes, and white beans to the mixture, season with salt and pepper, and continue to sauté until the tomatoes soften. Turn off the heat then stir in the leaves of the Swiss chard. Let sit until wilted; add more salt and pepper if necessary. 
3. Enjoy alongside rice, noodles, or as desired! 

Like I said earlier, I’ve been enjoying this dish frequently these days. So far my favorite way to serve it has been over a bed of warm brown rice, but you can also add it to your favorite stir-fry noodles or enjoy it on its own! One night I even made mine with a side of crisp, buttered sourdough toast and it was to die for. 

Feel free to make this dish ahead of time as well, as it will keep in the fridge for up to 4 days! Yummy summer meal prep, let’s go!

If you’re looking for more veggie-packed summer recipes, you’ll also love these Vegan Summer Rolls with Braised Tofu, this Pesto Fried Rice with Vegetables, and this Charred Corn & Basil Pasta!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Summer Vegetable White Bean Stir-Fry

Print Recipe

★★★★★

5 from 1 reviews

This Summer Veggie White Bean Stir-Fry is packed with colorful veggies and creamy white beans. The perfect wholesome (yet delicious!) recipe to enjoy on summer weeknights! Vegan & Gluten-Free.

• Author: Caitlin Shoemaker
• Prep Time: 10 Minutes
• Cook Time: 20 Minutes
• Total Time: 30 minutes
• Yield: Serves 4 to 6 1x
• Category: Main
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1/2 yellow onion, diced
• 1/2 orange bell pepper, diced
• 5 leaves swiss chard, chopped; stems and leaves separated
• 5 cremini mushrooms, sliced
• 1/2 teaspoon italian seasoning
• 1/2 teaspoon salt, plus more to taste
• 3 cloves garlic, minced
•  4 ounces cherry tomatoes, cut in half
• 2 15-ounce cans white beans*, drained and rinsed
• Optional: cooked white or brown rice, for serving

Instructions

1. Sauté: warm the olive oil over medium heat in a large sauté pan. Add the onion and sauté for 3 to 5 minutes, until translucent Add the bell pepper, swiss chard stems, mushrooms, and italian seasoning and sauté for 5 to 7 minutes, until most of the liquid has evaporated out of the pan.
2. Make it Beany: Add the garlic, tomatoes, and white beans to the veggies with a good pinch of salt and pepper. Sauté for an additional 5 to 7 minutes, until the tomatoes have softened. Turn off the heat and stir in the swiss chard greens; let sit for a couple of minutes, until wilted. Add additional salt to taste, if necessary.
3. Serve: serve with rice, or as desired. Leftovers will keep in the fridge for up to 4 days.

Notes

• Beans: I used Great Northern Beans, but cannelini, navy, or garbanzo beans would also work well.
• Oil-Free: sauté the onion in water instead of oil.

Keywords: summer stir fry, white bean skillet, vegan white bean recipes, white bean stir fry, bean stir fry, swiss chard stir fry