Ingredients Jump to Instructions ↓

  1. 2 tablespoons extra-virgin olive oil

  2. 1 medium to large onion, chopped

  3. 2 sprigs rosemary, leaves finely chopped

  4. Salt and freshly ground black pepper

  5. 1/4 cup tomato paste

  6. 1 cup chicken stock

  7. 2 (15-ounce) cans cannellini beans , drained

Instructions Jump to Ingredients ↑

  1. Heat the extra-virgin olive oil in a skillet over medium heat. Add the onions, rosemary and salt and pepper, to taste. Cook the onions until sweet and soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute. Add the stock, then stir in the beans and reduce heat to low. Adjust seasoning and turn out into a serving bowl. Keep warm until ready to serve.


Send feedback