Wednesday, October 16, 2013
1 small onion
2 stalks celery
2 Tbl olive oil
2 cans (15.5 oz) cannellini beans
1 can (14.5 oz) diced tomatoes
1/4 tsp red pepper flakes
1/2 tsp dried oregano
1/4 c red wine
fresh rosemary sprigs
balsamic vinegar glaze if desired
Chop onion and celery.
Heat olive oil in pot and sauté chopped veggies until softened.
Drain and rinse beans and add to pot.
Add undrained tomatoes to mixture.
Add red pepper flakes, oregano and wine, mixing gently to combine all.
Lay rosemary sprigs on top of mixture and cover pot.
Simmer gently over low heat until warmed through.
Remove and discard rosemary sprigs before serving.
Serve with a drizzle of balsamic glaze if desired.
About 6 side dish servings