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Finely chop your onion and garlic.
Heat your olive oil in a large lidded pan on low heat, then add your onion and garlic. Fry for 5 minutes, stirring constantly, until softened.
Add your tomatoes, stir together, add a splash of water and cover with the lid for 10 minutes, stirring halfway through.
Remove the lid, stir everything together and squish the tomatoes with a wooden spoon if desired for extra sauce. Add balsamic vinegar and cannellini beans.
Cover with the lid and keep cooking on low heat for 10 minutes.
Season to taste, spoon into a bowl, dollop on ricotta and stir through until creamy.
Serve with bread and an extra drizzle of balsamic vinegar if desired. Can also be served with baked potato, brown rice, or quinoa.