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Cannellini Beans with Tomatoes

Yield Makes 8 to 10 servings


  • 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

Nutrition 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

How to Make It

  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.