From The Greengrocer’s Kitchen, by Pete Luckett

Serves 4

This recipe can be served as a quick pasta sauce, or can be spooned over thick slices of crusty white bread or focaccia.


1Tbsp olive oil

1 onion, chopped

2 garlic cloves, chopped finely

5 plum tomatoes, peeled and chopped coarsely, or 1 can of stewed tomatoes

1 tbsp balsamic vinegar

1 bunch of rapini, rinsed, trimmed and chopped coarsely

1 19-oz (540mL) can of cannellini beans, drained

a pinch paprika

salt and freshly ground black pepper


Heat the olive oil in a saucepan, and saute the onion and garlic for 2-4 minutes, until softened but not browned.  Stir in the tomatoes and balsamic vinegar, and bring to a gentle simmer.  Cook for 10 minutes, and stir in the rapini and beans.  Cook for 3-5 minutes, and then season to taste with paprika, salt, and pepper.