White Bean and Rosemary Stew

This is an easy and healthy stew to make.  It has a good flavor but after eating it, I thought that shards of fresh Parmesan would really be good as a garnish and add a little richness.

2 tablespoons olive oil
1 medium sweet onion, chopped
2 cloves garlic, minced
1 can vegetable broth
1 can (19 ounce) cannellini beans, rinsed and drained
11/2 teaspoon chopped fresh rosemary or 1/2 teaspoon dried
1/2 teaspoon black pepper
1 large red bell pepper
1 large yellow bell pepper
1 tablespoon balsamic vinegar

In a large saucepan, heat olive oil over medium heat.  Add chopped onion and garlic and cook stirring until tender about 5 minutes.  Stir in vegetable broth and bring mixture to a boil over high heat.  Stir in beans, rosemary and pepper.  Reduce heat to medium low and simmer, uncovered for 10 minutes stirring occasionally. Stir in roasted peppers and vinegar and cook for 3 more minutes.  Ladle stew into shallow bowls and serve.

I roasted the peppers in the oven on broil for about 15 minutes.  I would turn the peppers as they would get roasted making sure all sides got roasted.  Then put the peppers in a plastic bag and let the peppers set for about 15 minutes.  Then remove the skins and julienne the peppers.

I also added two cans of beans one didn't seem enough to me.  I served this with baguette bread with chive butter and a spinach salad.

This recipes serves 4.