Rosemary Garlic Cannellini Beans

Heat the olive oil (2 tsp) in a frying pan over a medium heat. Add the celery (0.5 stalk) and onion (0.5) and cook, stirring occasionally, for 5 minutes until softened. Add the garlic (2 cloves) and rosemary (1 sprig), and cook for a further 1 minute. Start 6m timer

Pour in the white wine (75 ml) and cook, stirring occasionally, for 3 minutes. Add the tomato (1) and tomato puree (1 tsp). Season and cook, stirring occasionally, for 5 minutes until the tomatoes have broken down. Start 8m timer

Tip the tin cannellini (400 g) into the pan and stir in boiling water (50 ml). Cook, stirring occasionally, for 6 minutes to heat through. To help the sauce thicken, use the back of a spoon to mash a few of the beans, then mix them into the sauce. Transfer to a serving bowl, sprinkle the flat parsley (1 handful) over the top and serve immediately. Start 6m timer