Vegetable and Rosemary Stew Recipe

Ingredients

• 2 tablespoons canola oil, divided
• 1 medium onion, cut in 8 wedges
• 3 medium carrots, quartered lengthwise and cut into thirds
• 1 medium celery stalk, cut into 1-inch pieces
• 2 cups water
• 2 dried bay leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 can (15 ounces) reduced-sodium navy beans, rinsed and drained
• 1 cup grape tomatoes, quartered
• 1/2 cup chopped fresh Italian parsley
• 1 tablespoon chopped fresh rosemary
• 3/4 teaspoon salt
• Adding other vegetables is optional

Preparation

1. In Dutch oven,or pot heat 2 tablespoon canola oil over medium-high heat.
2. Add onion, carrot and celery. Sauté, stirring frequently, for 5 minutes or until vegetables just begin to lightly brown on edges. Add water, bay leaves and pepper flakes. Bring to boil over high heat. Reduce heat to medium low and simmer covered for 20 minutes or until vegetables are tender.
3. Stir in beans, tomatoes, Italian parsley, rosemary and salt. Cover and cook 5 minutes or until tomatoes are tender and chicken is cooked. Serve immediately or let stew stand 30 minutes to develop flavors and texture.

Serves 6 servings / Serving size 1 cup

Compliments Of: CanolaInfo

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