2 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 tsp Dried Rosemary
2 cups Cooked Cannellini Beans
2 cups Chopped Fresh Tomatoes
4 Ripe Apricots, stones removed, flesh chopped into chunks
Salt & Pepper
1
Drizzle the olive oil into a large saucepan and place over a medium heat
2
Add the onion, garlic and rosemary and stir as the onion softens
3
Add the beans, tomatoes, apricots, salt and pepper and stir to combine
4
Allow the stew to simmer for about 20- 25 minutes, adding water if you feel it’s becoming dry at any point
5
Serve hot
Nutrition Facts
4 servings
Serving size
- Amount per serving
- Calories203
- % Daily Value *
- Total Fat 7g9%
- Total Carbohydrate 30g11%
- Protein 8g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
2 tbsp Olive Oil
1 Onion, finely chopped
4 Garlic Cloves, finely chopped
1 tsp Dried Rosemary
2 cups Cooked Cannellini Beans
2 cups Chopped Fresh Tomatoes
4 Ripe Apricots, stones removed, flesh chopped into chunks
Salt & Pepper