Wednesday, January 25, 2012

White bean and rosemary stew

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
Olive oil
Onion, chopped
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.  


CulinaryCache said...

I bet this soup is delicious and I love how quickly it can be put together. Makes for an excellent week night option. Great post!

Cyndi L said...

Takes a little longer if you use dried beans, but for *most* week nights, it's hard for me to pass up canned :-)