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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.”

Ingredients Nutrition


  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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