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Tomato and Butter Bean Stew
Ingredients
  • 3 Tbsp. extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 1 sprig fresh rosemary
  • 2 pints cherry (or grape) tomatoes
  • 2 Tbsp. tomato paste
  • 3 to 4 garlic cloves, thinly sliced
  • ½ tsp. crushed fennel seeds
  • Pinch of chili flakes
  • ¾ tsp. kosher salt
  • 2 (15.5-oz.) cans butter beans (do not drain)
  • 2 cups vegetable broth
  • ½ cup grated Parmesan cheese
  • Cracked black pepper
  • 1 ½ tsp. red wine vinegar
  • Chopped fresh parsley for garnish
  • Crusty bread for serving
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