Follow these steps for perfect results
olive oil
garlic
cherry tomatoes
fresh rosemary
dry white wine
cannellini beans
kosher salt
pepper
fresh flat-leaf parsley
chopped
Heat the olive oil in a large skillet over medium heat.
Add the garlic and cook, stirring occasionally, until beginning to brown, about 2 minutes.
Add the tomatoes and rosemary and cook, stirring, for 1 minute.
Add the white wine and bring to a simmer.
Stir in the cannellini beans and salt and pepper and cook until heated through, about 1 minute more.
Toss with the parsley and serve.
Expert advice for the best results
Use high-quality olive oil for best flavor.
Adjust salt and pepper to taste.
Everything you need to know before you start
5 mins
Can be made a day ahead and reheated.
Garnish with a sprig of fresh rosemary and a drizzle of olive oil.
Serve as a side dish with grilled chicken or fish.
Serve as a vegetarian main course with a side of crusty bread.
Light and crisp
Discover the story behind this recipe
Simple and healthy Mediterranean cuisine.
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