White Bean and Rosemary Stew

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White Bean and Rosemary Stew

Serves 4

 

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 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

1 tsp. balsamic vinegar, or 2 (6-oz.) jars roasted red

peppers, julienned

1. 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.

 

PER serving: 307 CAL; 14 G PROT; 8 G TOTAL FAT (1 SAT.

FAT); 39 G CARB.; 0 MG CHOL; 88 MG SOD.; 12 G FIBER

 

 

 

 

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Language is an expression of thought. Everytime you speak, your mind is on

Parade Exodus 20:8-11 & Hebrews 4:9

 

 

 

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