Fagioli in Agrodolce (Tangy White Bean Stew)
2 cans cannellini or butter beans (rinsed)
28 oz good crushed tomatoes (w basil or without)
2-3 large sprigs of rosemary (chopped)
1 medium onion (chopped fine)
1 chili pepper (chopped fine)
2 tablespoons balsamic vinegar
2 cups vegetable stock
1. Saute the onions with the rosemary and chili in a soup pot using a little olive oil.
2. When the onions are translucent, but not yet brown, add the tomatoes and vinegar.
3. Cook for 10 minutes.
4. Add the beans, the vegetable broth and salt to taste.
5. Cook for a further 20 minutes on low heat, stirring frequently.