Cook some buckwheat spaghetti, and save the water. Heat some water with about 1/2 Tbsp of red wine vinegar, and sauté some broccoli and onions (cut up, of course). When near-tender, add some cooked navy beans (I happened to have a can of Eden brand) and the drained spaghetti.
If there isn't enough liquid, use a little of the spaghetti water. Also include a little rosemary (1/2 Tbsp approx.) Cook a little longer. Serve with some raw diced tomato on top.Servings: