1/2 med onion, diced

2 med stalks celery, diced

3 cloves garlic, minced

2 tbs olive oil

1 (12 oz) can diced OR crushed tomatoes

1 (15 oz) can cannellini OR great northern beans, drained and rinsed

1/2 tsp parsley

1/2 tsp basil

1 c rice, cooked

1 tbs balsamic vinegar

In a lg skillet, saute onion, celery, and garlic in olive oil for 3-5 minutes until onion and celery are soft.

Reduce heat to med-low and add tomatoes, beans, parsley, and basil. Cover and simmer for 10 minutes, stirring occasionally.

Stir in cooked rice and balsamic vinegar and cook, uncovered, for a few minutes until liquid is absorbed.

4 servings