1large can (28 ounces)(800grams)whole peeled tomatoesor crushed tomatoes
1cup(250grams)vegetable brothor water
2cans (15 ounces each)beansany, we use borlotti or cannellini
1teaspoonsalt
2twistsblack pepper
Heat 2 tablespoons extra virgin olive oil in a large skillet; add 1 large onion, 2 medium carrots, and 1 rib celery (all chopped), and fry gently on medium-low heat for 5 minutes.
Add 5 leaves sage, 1 sprig rosemary, 3 cloves garlic (all finely chopped), and ¼ teaspoon red pepper flakes.Fry for 2 more minutes.
Add 1 large can (28 ounces) whole peeled tomatoes, 1 cup vegetable broth, 2 cans (15 ounces each) beans (drained), 1 teaspoon salt, and 2 twists black pepper. Simmer for 20 minutes, stirring occasionally.
Taste and adjust for salt, then serve it with your favorite grain, pasta, or toastedbread rubbed with garlic and drizzled with olive oil.You can top it with freshparsley, good quality extravirginoliveoil, and a squeeze of lemon.