Step 1

Coat the bottom of a saucepan in a thin layer of olive oil. Add shallots and cook for several minutes, until soft.

Step 2

Add garlic, rosemary, and oregano. Stir and cook for about 2-3 more minutes.

Step 3

Add beans and broth. Cook over medium heat, stirring frequently, for about 15 minutes or until the liquid begins to thicken.

Step 4

Add salt to taste. (I typically use about a half tsp of kosher salt.)

Step 5

Serve alone or over rice.