Warm White Bean and Rosemary Stew
Warm up your chilly evenings with a comforting bowl of Warm White Bean and Rosemary Stew. This delightful dish combines creamy white beans with fragrant rosemary and fresh vegetables, creating a rich, savory experience that is not only satisfying but also easy to prepare. Perfect for weeknight dinners or entertaining guests, this stew is sure to impress anyone who takes a spoonful.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Cooking
- Cuisine: American
Ingredients
Scale
- 2 cans (15 oz each) cannellini beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- 1 medium yellow onion, diced
- 2 medium carrots, chopped
- 3 cloves garlic, minced
- 2 sprigs fresh rosemary, chopped
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- In a large pot over medium heat, warm the olive oil until shimmering. Add the diced onion and sauté until translucent, about 5 minutes.
- Toss in the chopped carrots and minced garlic; cook for an additional 3-4 minutes until fragrant.
- Stir in the drained white beans and vegetable broth. Bring to a gentle simmer.
- Add salt, pepper, and chopped rosemary; let simmer for an additional 10-15 minutes to meld flavors.
- Taste the stew and adjust seasoning as needed. Serve hot with crusty bread on the side.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 1g
- Sodium: 360mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: For added depth, consider adding lemon juice or leafy greens like spinach. This stew can be made vegan-friendly by ensuring all ingredients are plant-based.