Blog: White Beans With Tomato, Basil and Parmesan Cheese

Here is a versatile recipe that can be served hot or cold, as an entrée or a side dish.


  • 1 Tablespoon olive oil
  • 3 cloves garlic, crushed
  • 3 cups cooked navy white beans (you can use canned low sodium beans too)
  • 1 large tomato, skinned and chopped (1 cup)
  • 1/4 cup finely chopped fresh basil or parsley
  • 1/4 cup grated Parmesan cheese (1 oz.)
  • 1 Tablespoon lemon juice
  • Basil leaves (optional garnish)


  1. In a 12 inch nonstick frying pan, heat the oil over low heat. Add the garlic and cook, stirring occasionally, for 3-4 minutes or until lightly coloured and fragrant. Stir in the beans, tomato and chopped basil and cook for 7 minutes or until heated through and the tomato has released its juices. Stir in cheese and lemon juice. Serve hot or at room temperature. (Will keep, refrigerated, for 2 days.) Garnish with basil leaves, if desired. Serves 4.


Nutritional information per serving as a entree: Calories 302; Fat 5,9g;
Protein 19g; Carbohydrate 30,3g; Fibre 15,5g; Sodium 127mg;

Source: Modified from Readers Digest Live Longer Cookbook 500 Recipes for Healthy Living

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