White Bean and Rosemary Stew


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.

  • 4Servings


  • 2 Tbs. olive oil
  • 1 medium sweet or yellow onion, chopped
  • 2 cloves garlic, minced
  • 14 1/2-oz. can low-sodium vegetable broth
  • 19-oz. can cannellini beans, rinsed and drained
  • 1 1/2 tsp. chopped fresh rosemary or 1/2 tsp. dried
  • 1/2 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.

Nutrition Information

  • Calories: 307
  • Carbohydrate Content: 39 g
  • Fat Content: 8 g
  • Fiber Content: 12 g
  • Protein Content: 14 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 88 mg