Meals and Courses

Tomato, Rosemary and Cannellini Bean Stew

cook 10 mins
  • 3 tablespoons olive oil
  • 1 large red onion, sliced
  • 2 teaspoons garlic purée
  • 2 tablespoons chopped rosemary leaves
  • 2 x 400 g (13 oz) cans cannellini beans, drained
  • 500 g (1 lb) jar tomato pasta sauce
  • wholemeal crusty bread, to serve
  • Heat the oil in a large, heavy-based frying pan and cook the onion over a medium heat, stirring occasionally, for 2 minutes. Add the garlic purée and rosemary and cook, stirring constantly, for 30 seconds.
  • Add the beans and tomato sauce and bring to the boil. Reduce the heat, cover and simmer for 6–7 minutes until piping hot.
  • Serve with fresh, torn wholemeal bread for mopping up the juices.
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