Provençal Bean Stew

Name: Provençal Bean Stew
Ingredients: 2 tablespoons olive oil; 1 large onion, finely chopped; 3 to 4 cloves garlic, minced; 2 cups water; 2 medium carrots, peeled and sliced; 2 medium golden potatoes, peeled and diced; 1/2 cup dry red wine; 3 1/2 to 4 cups cooked canellini beans (about 1 2/3 cups raw); or two 15- to 16-ounce cans, drained and rinsed; 15- to 16-ounce can diced tomatoes, undrained; 1 teaspoon dried thyme; 1 teaspoon minced fresh rosemary, plus more for garnish; Salt and freshly ground pepper to taste

Provençal Bean Stew was pinched from <a href="http://www.vegkitchen.com/recipes/provencal-bean-pot/" target="_blank">www.vegkitchen.com.</a>

INGREDIENTS

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2 tablespoons olive oil

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1 large onion, finely chopped

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3 to 4 cloves garlic, minced

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2 cups water

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2 medium carrots, peeled and sliced

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2 medium golden potatoes, peeled and diced

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1/2 cup dry red wine

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3 1/2 to 4 cups cooked canellini beans (about 1 2/3 cups raw)

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or two 15- to 16-ounce cans, drained and rinsed

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15- to 16-ounce can diced tomatoes, undrained

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1 teaspoon dried thyme

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1 teaspoon minced fresh rosemary, plus more for garnish

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Salt and freshly ground pepper to taste

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