Recipe courtesy of Michele Urvater

White Bean Stew

  • Total: 30 min
  • Prep: 10 min
  • Cook: 20 min
  • Yield: 4 servings
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2 garlic cloves, finely sliced

1/3 cup olive oil

1/4 cup white wine

3 cups cooked cannellini beans, drained

1/2 cup chicken broth

1 teaspoon dried oregano

1/2 teaspoon dried red pepper flakes

1/4 cup chopped parsley

Thinly julienned red bell pepper for garnish


  1. In a large skillet heat garlic in oil until golden. Add white wine and cook about a minute until evaporated. Add the cannelini beans, broth and red pepper flakes and oregano. Bring to a boil and simmer for 5 minutes just to heat through; adjust seasonings. Add parsley and remove from heat. Garnish with red pepper.
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