White Bean Stew With Tomatoes And Rosemary

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The Foodies' Kitchen
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

1 pound dried white beans, picked over, rinsed, and drained

1 onion, 1 half finely chopped (1/2 cup)

1 carrot, cut crosswise into thirds

1 celery stalk, cut crosswise into thirds

1 dried bay leaf

1 can (28 ounces) whole plum tomatoes, with juice

2 tablespoons extra-virgin olive oil, plus more for drizzling

2 garlic cloves, minced

1 teaspoon powdered cumin

1/2 lb sliced mushrooms

1/4 lb sliced ham, cut into squares

1/8 teaspoon red-pepper flakes (optional, to give it some heat)

1 sprig rosemary

Coarse salt and freshly ground pepper

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