Name: Lower-GI white beans with cherry tomatoes and zucchini
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 1
Ingredients: 18.20 gm olive oil; 1 medium red onion, halved, sliced; 2 garlic cloves, thinly sliced; 10.00 gm mild paprika; 250g cherry tomatoes, halved; 1 medium zucchini, thinly sliced; 420g can cannellini beans, drained, rinsed; 1 tsp balsamic vinegar; 125.00 ml fresh flat leaf parsley leaves, chopped; 80g baby rocket; 4 slices wholegrain low-GI bread, toasted, to serve

Lower-GI white beans with cherry tomatoes and zucchini

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Prep Time:
10 minutes

Cook Time:
15 minutes

Total Time:
25 minutes

High-fiber and flavorful one-pot meal featuring beans, tomatoes, and zucchini.

Ingredients:

18.20 gm olive oil
1 medium red onion, halved, sliced
2 garlic cloves, thinly sliced
10.00 gm mild paprika
250g cherry tomatoes, halved
1 medium zucchini, thinly sliced
420g can cannellini beans, drained, rinsed
1 tsp balsamic vinegar
125.00 ml fresh flat leaf parsley leaves, chopped
80g baby rocket
4 slices wholegrain low-GI bread, toasted, to serve

Instructions:

In a large frying pan over medium heat, sauté onion in oil for 5 minutes until softened. Stir in garlic and cook for 1 minute. Sprinkle paprika and cook for 30 seconds until fragrant.
Combine fresh, ripe tomatoes and vibrant zucchini in the pan and cook until the tomatoes just begin to soften. Introduce the beans and a splash of vinegar, simmer until warm throughout. Finish by folding in fragrant parsley, seasoning generously with pepper. Serve alongside peppery rocket and crusty bread.

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