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Aromatics: Warm the oil in a large sauté pan or Dutch oven over medium heat. Once shimmering add the onion and sauté for 5 to 7 minutes, until the onion is beginning to brown around the edges. Add the garlic, capers, Italian seasoning, paprika, and chili flakes. Sauté for another 1 to 2 minutes, until the garlic starts to brown.
Deglaze: Add the balsamic vinegar to the pan and sauté until it’s evaporated. Add the beans, crushed tomatoes, vegetable broth, and salt to the pan. Use a spatula to scrape any browned bits off of the bottom of the pan if necessary
Simmer: Bring the mixture to a simmer over high heat, then reduce the heat to medium and simmer for 5 to 10 minutes, stirring occasionally. Reduce the heat to medium low if the sauce starts to splatter.
Final Touches: Turn the heat off and stir in half of the chopped basil. Season with additional salt or chili flakes to taste, as necessary.
Serve: Serve warm, with crusty bread or over polenta - or as desired! Store any leftovers in an airtight container in the fridge for up to 5 days.