Ingredients
2 T olive oil, divided
1-1/4 C. finely chopped carrot
1 finely chopped celery
3/4 C. finely chopped shallots
4 garlic cloves, minced
1/2 cup dry white wine
4 C. cooked flageolet beans
2 C. fat-free, less-sodium chicken broth
1 teaspoon chopped fresh rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
Rosemary sprigs (optional)
Preparation
Heat 1 tablespoon oil in a large saucepan over medium heat. Add carrot, celery, shallots, and garlic to pan; cover and cook 15 minutes or until tender and golden brown, stirring occasionally. Add wine to pan; cook 2 minutes or until liquid almost evaporates. Add beans, broth, 1 teaspoon rosemary, and 1/2 teaspoon salt; bring to a simmer. Remove from heat, and keep warm.
