French Beef Oven Stew
INGREDIENTS:
1 md Onion; Chopped
2 Ribs Celery; Thinly Sliced
3 Cloves Garlic; Minced
1 tb Olive Oil
2 cn (15 Oz Each) Cannellini;
-Great Northern Or Other
-White Beans, Rinsed And
-Drained
1 cn (14 1/2 Oz) Low Sodium
-Chicken Or Vegetable Broth
1/2 c Vermouth Or White Wine
3 Sprigs Fresh Rosemary; About
-2" Long
1/4 ts Ground White Pepper
Asiago Cheese; Shredded
1 md Onion; Chopped
2 Ribs Celery; Thinly Sliced
3 Cloves Garlic; Minced
1 tb Olive Oil
2 cn (15 Oz Each) Cannellini;
-Great Northern Or Other
-White Beans, Rinsed And
-Drained
1 cn (14 1/2 Oz) Low Sodium
-Chicken Or Vegetable Broth
1/2 c Vermouth Or White Wine
3 Sprigs Fresh Rosemary; About
-2" Long
1/4 ts Ground White Pepper
Asiago Cheese; Shredded
In large saucepan over medium-high heat, cook onion, celery, and garlic in oil for 5 minutes, stirring frequently. Add remaining ingredients except cheese. Bring to a boil. Reduce heat and cover; simmer for 10 to 15 minutes. Remove and discard rosemary sprigs. Top each serving with shredded asiago. If desired, garnish each serving with sprig of fresh rosemary.
NOTES : Bean soup with a sophisticated flavor is just the thing for a cold rainy day.
NOTES : Bean soup with a sophisticated flavor is just the thing for a cold rainy day.