White Bean and Rosemary Stew Recipe

White Bean and Rosemary Stew

Serves 4

30 minutes or fewer

White cannellini beans with roasted peppers and rosemary make a hearty Italian stew. This simple dish may be served with crusty Italian rolls and a spinach salad. If you use jarred roasted peppers, you can have dinner in less than 20 minutes.

2 Tbs. olive oil
1 medium sweet or yellow onion, chopped
2 cloves garlic, minced
14 ½-oz. can low-sodium vegetable broth
19-oz. can cannellini beans, rinsed and drained
1 ½ tsp. chopped fresh rosemary or ½ tsp. dried
½ tsp. freshly ground pepper
1 large red bell pepper and 1 large yellow bell pepper, roasted and julienned, or 2 (6-oz.) jars roasted red peppers, julienned
1 tsp. balsamic vinegar

In large saucepan, heat oil over medium heat. Add onion and garlic and cook, stirring, until tender, about 5 minutes. Stir in broth and bring mixture to a boil over high heat. Stir in beans, rosemary and ground pepper. Reduce heat to medium-low and simmer, uncovered, stirring occasionally, 10 minutes. Stir in roasted peppers and vinegar and cook 3 minutes. Ladle stew into shallow bowls and serve.