Creamy White Bean & Rosemary Skillet with Crispy Garlic
Ingredients
- 3 tablespoonolive oil
- 6 clovegarlic
- 1yellow onion
- 2 stalkcelery
- 1 largecarrot
- 1 can (14.5 oz)canned diced tomatoes
- 3 can (15 oz each)white beans (cannellini or great northern)
- 2 cupvegetable broth
- 2 sprigfresh rosemary
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Mince 6 garlic cloves.
- 02
Dice 1 yellow onion.
- 03
Chop 2 celery stalks into 1/4-inch pieces.
- 04
Peel and chop 1 large carrot into 1/4-inch pieces.
Method
- 01
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the sliced garlic and cook for 1-2 minutes, stirring often, until golden and fragrant. Transfer to a small plate; set aside.
- 02
Add the remaining 1 tablespoon olive oil to the skillet. Add the diced onion, celery, and carrot. Cook for 5-7 minutes, stirring occasionally, until softened.
- 03
Pour in the canned tomatoes (with their juice) and broth. Drain and rinse the white beans, then add them to the skillet along with the rosemary sprigs. Stir well.
- 04
Bring to a simmer, then reduce heat to medium. Simmer for 10-12 minutes, uncovered, until the broth reduces slightly and the flavors meld. Season with salt, pepper, and red pepper flakes to taste.
- 05
Discard the rosemary sprigs. Divide among bowls and top each portion with the crispy garlic. Drizzle with olive oil if desired.
Spice Tips
For warmth, add 1/2 teaspoon smoked paprika to the broth. For gentle heat, scatter a pinch of red pepper flakes on top. A squeeze of fresh lemon juice (about 1 tablespoon) brightens the finish without overwhelming the rosemary.
Leftovers keep refrigerated for up to 4 days and taste even better the next day. For a brothier version, add 1/2 cup more broth. A crusty loaf of bread is perfect for dipping.