White Bean and Rosemary Stew

1. 1

   In large saucepan, heat oil over medium heat.

2. 2

   Add onion and garlic and cook, stirring, until tender, about 5 minutes.

3. 3

   Stir in broth and bring mixture to a boil over high heat.

4. 4

   Stir in beans, rosemary and ground pepper.

5. 5

   Reduce heat to medium-low and simmer, uncovered, stirring occasionally, 10 minutes.

6. 6

   Stir in roasted peppers and vinegar and cook 3 minutes.

7. 7

   Ladle stew into shallow bowls and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.