Tuscan White Bean and Rosemary Stew with Rustic Bread

Ingredients

• 1 pound dried cannellini beans, soaked overnight
• 2 tablespoons extra virgin olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1 can diced tomatoes, 14 oz
• 4 cups vegetable broth
• 1 pinch red pepper flakes
• to taste salt and black pepper

• 1 loaf rustic bread, sliced

1. 01
   Drain and rinse the soaked cannellini beans.
2. 02
   In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
3. 03
   Add minced garlic and rosemary sprigs. Cook for another 2 minutes until fragrant.
4. 04
   Stir in the diced tomatoes and cook for 5 minutes, allowing the flavors to meld.
5. 05
   Add the drained beans, vegetable broth, and red pepper flakes. Bring to a boil, then reduce heat to low and simmer for 1 hour, or until the beans are tender.
6. 06
   Season the stew with salt and black pepper to taste.
7. 07
   Meanwhile, preheat the oven to 350°F (175°C). Place the sliced rustic bread on a baking sheet and toast for 10 minutes, or until golden and crisp.
8. 08
   Remove the rosemary sprigs from the stew before serving.
9. 09
   Serve the stew hot with slices of rustic bread on the side.