Recipe: White Bean Rosemary Stew

A variant on a recipe from Vegetarian Times, this is a pretty quick meal to make.  The original had peppers, which I dislike in some cases, so I focused on tomatoes.

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 Tbsp balsamic vinegar

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

The results?

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