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Recipe by olive magazine

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1. Heat oven to 180c/fan 160c/gas 4. cut one of the onions into wedges and put on a baking sheet with the cherry tomatoes. Drizzle with 1 tbsp oil and some seasoning and roast for 20 minutes.
2. Finely chop the other onion and put in a pan with 2 tbsp olive oil, garlic, rosemary and some seasoning. cook for 10 minutes until soft. add the beans and vinegar to the onion and rosemary mixture and warm through. add the roasted veg and parmesan and toss together.

Per serving

191 kcalories, protein 9.4g, carbohydrate 21.1g, fat 8.3 g, saturated fat 1.8g, fibre 5.5g, salt 0.99 g

Latest comments and suggestions

• Ros

  19 March 2009

  Ros commented on this recipe

  This sounds ideal for my Gi Diet as the beans are low Gi, but will probably use less oil for roasting the veg.

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• Laura

  06 April 2009

  Laura rated this recipe

  

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• Mark Phillips

  11 July 2009

  Mark Phillips rated and commented on this recipe

  

  Make this recipe using a single tin of beans and leave out stage one, i.e. no tomotoes and no onion qrters tastes fantastic

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Ingredients

• 2 medium red onions
• olive oil
• 2 garlic cloves , finely chopped
• 15g rosemary , leaves chopped
• 300g cherry tomatoes , halved
• 2 x 400g tins cannellini beans , drained and rinsed
• 4 tbsp balsamic vinegar
• 4 tbsp coarsely grated parmesan

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Difficulty and servings

Serves 6

Preparation and cooking times

Ready in 30 minutes

Ingredients

• 2 medium red onions
• olive oil
• 2 garlic cloves , finely chopped
• 15g rosemary , leaves chopped
• 300g cherry tomatoes , halved
• 2 x 400g tins cannellini beans , drained and rinsed
• 4 tbsp balsamic vinegar
• 4 tbsp coarsely grated parmesan

Per serving

191 kcalories, protein 9.4g, carbohydrate 21.1g, fat 8.3 g, saturated fat 1.8g, fibre 5.5g, salt 0.99 g

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