Rosemary Bean Stew: Final Version

Remember my Rosemary Bean Stew awhile back?  I think I got it figured out!

  • 2 Tbsp Olive Oil
  • 1 medium-large sweet yellow onion, diced
  • 1 Tbsp crushed garlic (about two cloves)
  • 1 can (14 1/2 oz) diced tomatoes or equivalent (A bit over 1 1/2 cups), drained.
  • 1 can (14 oz), about 1 1/2 cups, low-sodium vegetable broth
  • 1 can (14 oz) low-sodium white beans, drained and rinsed.
  • 1/2 tsp black pepper
  • 1/2 tsp crushed, dried rosemary
  • 1/2 tsp ground thyme
  • 1 bay leaf
  • 1 Tbsp balsamic vinegar


  1. Saute onion and garlic in olive oil until onion begin to soften and become transparent.
  2. Add tomatoes.  Saute until onions are soft and transparent.
  3. Add broth, beans, black pepper, rosemary, thyme,bay leaf. stir.
  4. Bring to boil, then simmer, covered, for 10 minutes, stirring occasionally.
  5. Remove bay leaf.
  6. Add balsamic vinegar, stir in.  Cook another minute

What I added was thyme and the bay leaf, which seemed to push it over the edge.  The two together add an interesting “sweet plant/wood” flavor to the whole affair.  Depending on your taste you may want to add a dash of salt.

This makes about 3 main course servings or about 4-6 small side dishes.  I’m pairing it with a spinach salad with my homemade Italian dressing (well, it’s kind of Italian – I use rice wine vinegar).

– Steven Savage

Steven Savage is a Geek 2.0 writer, speaker, blogger, and job coach.  He blogs on careers at, nerd and geek culture at, and does a site of creative tools at He can be reached at