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White Bean & Rosemary Stew

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“A nice hearty Italian stew, perfect for a cold night. Serve with a green salad and crusty bread for a meal, or serve small helpings as a starter. When using dried rosemary I always give it a beating with the mortar and pestle so the pieces are smaller and not so twig-like when eating. If you don't feel like roasting your own red and yellow peppers, feel free to substitute 2 6-oz. jars of roasted red peppers. You'll be missing the yellow, but it will be tasty.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In large saucepan, heat oil over medium heat and cook the onion and garlic until tender, about 5 minutes.
  2. Stir in broth and bring mixture to a boil over high heat.
  3. Stir in beans, rosemary and pepper.
  4. Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
  5. Stir in roasted peppers and cook 3 minutes more.

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