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White Beans with Tomato, Basil, and Parmesan

Serves: 4
Total Calories: 1,104.53
Prep time:
Cook time:
Total time:


1 tablespoon olive oil
1 teaspoon minced garlic (2 cloves)
2 (15-ounce) cans navy, Great Northern, or white kidney beans rinsed and drained
1 large ripe tomato chopped (or 1 cup canned diced tomatoes, drained)
1/4 cup minced fresh parsley (opt)
1 teaspoon dried basil
1/2 cup grated Parmesan cheese
1 tablespoon lemon juice


Note: If you’re planning to have Cornbread (page 281), mix that up first. Start this recipe once you have the cornbread in the oven.
1. In a 12" nonstick skillet, sauté garlic in oil over medium heat for 3 minutes.
2. Stir in all ingredients except for cheese and lemon juice and cook about 7 minutes longer. Meanwhile, slice bread and prep raw veggies.
3. Mix in cheese and lemon juice just before serving.
4. Serve with Cornbread or 9-grain bread and raw vegetables and dip. Try lemon sorbet for dessert.

White Beans with Tomato, Basil & Parmesan
Cornbread or 9-Grain Bread
Raw Vegetables & Dip
Lemon Sorbet

Nutritional Facts:

Serves: 4
Total Calories: 1,104.53
Calories from Fat: 335.41

This White Beans with Tomato, Basil, and Parmesan recipe is from the Lickety Split Meals Cookbook. Download this Cookbook today.

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