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.
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 8 g
- Fiber Content 12 g
- Protein Content 14 g
- Saturated Fat Content 1 g
- Sodium Content 88 mg
- Sugar Content 0 g