White Bean and Rosemary Skillet Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 teaspoon dried rosemary
• 1 can (15 ounces) white beans, drained and rinsed
• 1 can (14.5 ounces) diced tomatoes
• 2 cups vegetable broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh rosemary sprigs for garnish

Steps

1. 1 Heat olive oil in a large skillet over medium heat.
2. 2 Add onion, garlic, carrot, and celery, sauté until softened.
3. 3 Stir in dried rosemary and smoked paprika.
4. 4 Add white beans, diced tomatoes, and vegetable broth.
5. 5 Bring to a simmer and cook for 20 minutes, stirring occasionally.
6. 6 Season with salt and pepper to taste.
7. 7 Garnish with fresh rosemary sprigs before serving.

Equipment

• Large skillet with a lid

Variations

• Add a splash of white wine for extra depth.
• Include diced potatoes for a heartier stew.

Substitutions

• Substitute vegetable broth with chicken broth for a different flavor profile.
• Use fresh rosemary if available, adjusting quantity to taste.

Pairings

• Warm crusty bread
• Grilled garlic bread

Nutrition

Tips

• For extra flavor, toast the rosemary in the skillet before adding vegetables.
• Feel free to add spinach or kale for extra greens in the last 5 minutes of cooking.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Serving Suggestions

• Serve with crusty bread for dipping.
• Pair with a simple green salad for a complete meal.

FAQ