- 0:10 Prep
- 0:15 Cook
- 4 Servings
- Capable cooks
Lower GI – but not in flavour – this dish of beans, tomatoes and zucchini is a one pot wonder.
Nutrition
1384 kj Energy
11.2g Fat Total
1.6g Saturated Fat
12.4g Fibre
18.1g Protein
540mg Sodium
38g Carbs (total)
Lower-GI white beans with cherry tomatoes and zucchini
Print RecipeIngredients
- 1 tablespoon olive oil
- 1 medium red onion, halved, sliced
- 2 garlic cloves, thinly sliced
- 1 tablespoon mild paprika
- 250g cherry tomatoes, halved
- 1 medium zucchini, thinly sliced
- 420g can cannellini beans, drained, rinsed
- 1 teaspoon balsamic vinegar
- 1/2 cup fresh flat leaf parsley leaves, chopped
- 80g baby rocket
- 4 slices wholegrain low-GI bread, toasted, to serve
Instructions
Step 1
Heat oil in a large frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic. Cook, stirring, for 1 minute. Add paprika. Cook for 30 seconds or until fragrant.
Step 2
Add tomatoes and zucchini. Cook for 3 to 4 minutes or until tomatoes start to collapse. Add beans and vinegar. Cook for 5 minutes or until heated through. Stir in parsley. Season with pepper. Serve with rocket and bread.
Author: Kim Meredith
Image credit: Rob Palmer
Publication: Super Food Ideas
