White Bean Stew With Garlic and Rosemary and Radicchio-Apple Salad

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  https://www.washingtonpost.com/recipes/white-bean-stew-garlic-and-rosemary-and-radicchio-apple-garnish/
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• 3 tablespoons olive oil, divided
• 4 cloves garlic, sliced
• 1 teaspoon chopped fresh rosemary
• Two (15-ounce) cans no-salt-added cannellini beans, drained and rinsed (3 cups cooked beans)
• 1 cup low-sodium chicken or vegetable broth
• One (1/2-by-3-inch) strip lemon peel
• 1/2 teaspoon plus 1/8 teaspoon kosher salt, divided
• 1/4 teaspoon plus 1/8 teaspoon freshly ground black pepper, divided
• 2 cups thinly sliced radicchio
• 1/2 unpeeled small green apple, cored and cut into matchsticks (about 1/2 cup)
• 1 teaspoon fresh lemon juice

1. Step 1

   In a medium saucepan over medium-low heat, combine 2 tablespoons of the oil and the garlic and heat until the garlic starts to sizzle lightly. Reduce the heat to low and cook, stirring frequently until the garlic is golden but not brown, 5 to 7 minutes. Stir in the rosemary, then add the beans, broth, lemon peel, 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Raise the heat to high and bring to a boil.

2. Step 2

   Reduce the heat to medium-low and simmer, uncovered, stirring occasionally and mashing some of the beans against the pot with a spoon to thicken the liquid, until the mixture is thick and saucy and the ingredients have melded, about 10 minutes.

3. Step 3

   When ready to serve, in a medium bowl, toss the radicchio and apple with the remaining oil, the lemon juice and the remaining salt and pepper.

4. Step 4

   To serve, spoon the stew into shallow bowls and top with a generous mound of the radicchio-apple salad.