Rosemary Garlic White Beans (Zoe’s Kitchen Copycat

• Vegan
• Gluten free

• Produce

  • 2 cans Cannellini beans
  • 2 cloves Garlic
  • 1/2 tsp Oregano, dried
  • 1 tsp Rosemary, Fresh
  • 2 tbsp Shallot

• Canned Goods

  • 1 1/4 cup Vegetable broth

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

Found on goodinthesimple.com

Description

Ingredients

• Extra virgin olive oil
• 2 tbsp minced shallot
• 2 cloves garlic, minced
• 1 tsp chopped fresh rosemary
• 1/2 tsp dried oregano
• 2 cans cannellini beans, drained and rinsed
• 1 1/4 cup vegetable broth
• salt

Directions

• Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.
• Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.
• Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.
• Add salt to taste. (I typically use about a half tsp of kosher salt.)
• Serve alone or over rice.

Nutrition