2 Tablespoons olive oil 

2 Tablespoons minced shallot or onion

2 garlic cloves, minced

2 teaspoons minced rosemary

1/2 teaspoon dried oregano

2 cans cannellini beans, rinsed and drained

1 1/4 cup chicken or vegetable broth

1/2 teaspoon salt

In a medium saucepan, heat oil over medium high heat. Add shallots and cook until translucent, about 3-4 minutes.  

Add garlic, rosemary and oregano.  Cook for about 2-3 minutes or until the garlic is fragrant.

Add beans and broth and cook for about 15-20 minutes, stirring occasionally until the beans thicken up.  

Season with salt.  

Notes:

* If you are making this in advance and the beans get too thick just add more broth or water.