Warm White Bean and Rosemary Stew
Warm White Bean and Rosemary Stew is a comforting dish that envelops you in its rich, creamy texture and aromatic flavors. Perfect for chilly evenings, this stew combines hearty white beans, fresh rosemary, and vibrant vegetables into a delightful bowl of warmth. Easy to prepare, it not only nourishes the body but also brings loved ones together around the dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Main
- Method: Simmering
- Cuisine: American
Ingredients
Scale
- 2 cans (15 oz each) Great Northern or cannellini beans, drained and rinsed
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 cups low-sodium vegetable broth
- 2 medium carrots, diced
- 2 stalks celery, chopped
- 1 tablespoon fresh rosemary, chopped
- Salt and pepper to taste
Instructions
- Prep the vegetables by washing and chopping the onion, carrots, and celery.
- In a large pot over medium heat, add olive oil and sauté the onions until translucent.
- Stir in minced garlic and fresh rosemary; cook until fragrant.
- Add diced carrots and celery to the pot followed by vegetable broth. Bring to a gentle simmer.
- Incorporate rinsed beans along with salt and pepper; let simmer for about 20 minutes to meld flavors.
- For a thicker stew, mash some beans against the pot’s side with a fork before serving.
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 220
- Sugar: 2g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Swap fresh rosemary for thyme for a different flavor profile. Add spinach or kale for extra nutrition and color. Store leftovers in an airtight container in the fridge for up to five days; reheat gently.