• 6servings
  • 191calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B3
MineralsCopper, Chromium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 medium red onions

  2. olive oil

  3. 2 garlic cloves , finely chopped

  4. 15g rosemary , leaves chopped

  5. 300g cherry tomatoes , halved

  6. 2 x 400g tins cannellini beans , drained and rinsed

  7. 4 tbsp balsamic vinegar

  8. 4 tbsp coarsely grated parmesan

Instructions Jump to Ingredients ↑

  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.


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