Recipe information
Yield
serves 4 to 6
Ingredients
2 tablespoons EVOO (extra-virgin olive oil)
1 medium-large onion, chopped
2 sprigs of fresh rosemary, leaves removed and finely chopped
Salt and pepper
1/4 cup tomato paste
1 cup chicken stock
2 (15-ounce) cans cannellini beans, drained
Preparation
Heat the EVOO in a large skillet over medium heat, add the onions, and season with rosemary, salt, and pepper. Cook the onions until soft, 8 to 10 minutes. Stir in the tomato paste for 1 minute, stir in the stock, then stir in the beans and reduce the heat to low. Adjust the seasoning and keep warm until ready to serve.
