Cannellini Beans with Tomatoes

Makes 8 to 10 servings


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1 onion (3/4 lb.), peeled and chopped
2 cloves garlic, thinly sliced
2 tablespoons olive oil
4 or 5 Roma tomatoes (3/4 lb. total), rinsed, cored, and chopped
4 cans (15 oz. each) cannellini (white) beans, drained
1 teaspoon fresh rosemary leaves, chopped, or dried rosemary, crumbled
Salt and pepper


1. In a 4- to 5-quart pan over medium-high heat, stir onion, garlic, and oil often until onion is slightly browned, about 10 minutes.

2. Set aside 1/2 cup of the tomatoes and add the remainder to onion mixture. Stir often until tomatoes begin to soften, about 4 minutes.

3. Add beans and rosemary and stir occasionally over low heat to blend flavors, about 10 minutes. If bean mixture is thicker than desired, thin with water and bring to a simmer. Pour into a bowl and sprinkle with reserved tomatoes. Season to taste with salt and pepper.

Created date

October 2003

Nutritional Information

Calories 163
Caloriesfromfat 21 %
Protein 9.4 g
Fat 3.8 g
Satfat 0.4 g
Carbohydrate 23 g
Fiber 7.7 g
Sodium 215 mg
Cholesterol 0.0 mg