From The Greengrocer’s Kitchen, by Pete Luckett
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.