White Beans with Tomatoes and Rosemary

This delicious recipe is from Kylie Sakaida's cookbook So Easy So Good.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Heat the olive oil in a large skillet over medium high heat. Add the onion and cook, stirring occasionally, until softened and golden brown, 5 to 7 minutes. Reduce the heat to medium if the onion begins to brown too quickly.

Step 2

If you haven't already done so, reduce the heat to medium and add the tomatoes, rosemary, garlic, salt, and red pepper flakes and cook, stirring occasionally, until the tomatoes wrinkle and soften, about 7 minutes.

Step 3

Add the white beans and 1 cup water or vegetable broth and stir until evenly combined. Bring to a simmer over medium high heat. Reduce the heat to medium low and continue to simmer until the sauce thickens, 8 to 10 minutes. Taste and add more salt if needed and a few twists of black pepper.

Step 4

To serve, divide evenly among 4 bowls. Garnish with a drizzle of balsamic vinegar and olive oil. If desired, sprinkle with some Parmesan and more red pepper flakes.

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