Don't let the white beans fool you...this is a powerfully wonderful soup with great flavors! We'll be having it again soon for sure.
White Bean and Rosemary Stew
2 bell peppers, red and yellow
2 cloves of garlic, minced
2 c of vegetable broth
19 oz can of white beans (we like great northern or Goya small white beans)
2 t fresh rosemary or 1 t dried plus additional for garnish if desired
1 T balsamic vinegar
Salt and pepper
Roast the peppers on a piece of foil under your broiler until the skins are black. Let cool, peel, julienne, and set aside.
In a dutch oven, cook the onion and garlic until softened. Stir in the vegetable broth and bring to a boil. Stir in the drained beans and rosemary. Reduce heat to a simmer and cook for about 10 minutes, uncovered. Stir in the peppers and vinegar and cook for a couple more minutes to heat through. Add salt and pepper as desired. Garnish the top with an additional sprig of rosemary if desired.