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White Bean and Rosemary Stew
White Bean and Rosemary Stew

White Bean and Rosemary Stew

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Cook Minutes 50 Min
Prep : 20 Min Cook: 30 Min
Warm up with a serving of this hearty stew on a cold winter night. The fresh rosemary adds the perfect flavour boost to the winning combination of canned beans and fresh vegetables.
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4 Servings
Servings
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1/4 cup Kraft Extra Virgin Olive Oil Aged Balsamic Vinaigrette Dressing
2 stalks celery, chopped
2 carrots, chopped
1 large onion, chopped
4 cloves garlic, minced
2 Tbsp. minced fresh rosemary
2 cans (19 fl oz/540 mL each) white kidney beans, rinsed, divided
1-1/2 cups 25%-less-sodium chicken broth
1-1/2 cups water
1/2 cup Kraft 100% Parmesan Aged Grated Cheese
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How do I make it ?
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Step 1
Heat dressing in large saucepan on medium-high heat. Add vegetables, garlic and rosemary; cook on medium heat 5 min., stirring occasionally. Meanwhile, mash half the beans.
Step 2
Add mashed and whole beans to cooked vegetables in pan; mix well. Stir in broth and water; bring to boil. Cover; simmer on medium-low heat 30 min., stirring occasionally.
Step 3
Stir in cheese.
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Special Extra
Remove casings from 1/2 lb./225 g Italian sausage links; cook and stir in dressing in large saucepan until done. Drain; return to pan. Add vegetables and garlic; continue as directed.
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Substitute
Substitute 1/2 cup chopped fresh parsley for the rosemary, reserving half to sprinkle over stew just before serving.
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Substitute
Prepare using Kraft Extra Virgin Olive Oil Tuscan Italian Dressing.
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Fibre Up!
The beans in this dish not only add a creamy rich texture, but they also make it a very high source of fibre. If you are watching your sodium intake, try no salt added beans.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
380
Calories From Fat
0
% Daily Value
Fat 7 g
Saturated fat 3 g
15 %
Cholesterol 10 mg
Sodium 880 mg
37 %
Carbohydrate 57 g
Fibre 16 g
Sugars 9 g
Protein 26 g
Vitamin A
60 %
Vitamin C
15 %
Calcium
30 %
Iron
35 %
Servings
4 servings, 1-3/4 cups (425 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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