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    You are in: Home / Low-cholesterol / White Bean & Rosemary Stew Recipe
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    White Bean & Rosemary Stew

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    Linorama's Note:

    A nice hearty Italian stew, perfect for a cold night. Serve with a green salad and crusty bread for a meal, or serve small helpings as a starter. When using dried rosemary I always give it a beating with the mortar and pestle so the pieces are smaller and not so twig-like when eating. If you don't feel like roasting your own red and yellow peppers, feel free to substitute 2 6-oz. jars of roasted red peppers. You'll be missing the yellow, but it will be tasty.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In large saucepan, heat oil over medium heat and cook the onion and garlic until tender, about 5 minutes.
    2. 2
      Stir in broth and bring mixture to a boil over high heat.
    3. 3
      Stir in beans, rosemary and pepper.
    4. 4
      Reduce heat to medium-low and simmer, uncovered, 10 minutes, stirring occasionally.
    5. 5
      Stir in roasted peppers and cook 3 minutes more.

    Browse Our Top Stew Recipes

    Ratings & Reviews:

    • on February 14, 2004

      45

      Sorry Linorana, the stars disappeared! I liked this very much, and as with many dishes, is better the second day. Delicious with fresh grated parmesan.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for White Bean & Rosemary Stew

    Serving Size: 1 (361 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 255.2
     
    Calories from Fat 66
    26%
    Total Fat 7.4 g
    11%
    Saturated Fat 1.0 g
    5%
    Cholesterol 0.0 mg
    0%
    Sodium 9.8 mg
    0%
    Total Carbohydrate 38.4 g
    12%
    Dietary Fiber 8.2 g
    32%
    Sugars 2.9 g
    11%
    Protein 11.0 g
    22%

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