White Bean & Rosemary Stew

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can vegetable broth
• 1 (19 ounce) can cannellini or 1 (19 ounce) can great northern beans, drained & rinsed
• 1 12 teaspoons chopped fresh rosemary or 12 teaspoon dried rosemary
• 12 teaspoon black pepper
• 1 large red bell pepper, roasted and julienned
• 1 large yellow bell pepper, roasted and julienned

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

olive oil, onion, garlic, vegetable broth, great northern beans, fresh rosemary, black pepper, red bell pepper, yellow bell pepper

Taken from www.food.com/recipe/white-bean-rosemary-stew-77810 (may not work)