Recipe: White Beans with Tomato, Basil and Parmesan

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  • 1 tbsp. olive oil
  • 2 cloves garlic, minced
  • 3 cups of cooked navy or Great Northern or cannellini (white kidney) beans. (If using canned, drain and rinse.)
  • 1 large tomato, chopped (1½ cups)
  • ¼ cup minced fresh basil or parsley
  • ½ cup grated Parmesan cheese (2 oz.)
  • 1 tbsp. lemon juice
  • Basil leaves for garnish (optional)


  1. In a 12-inch nonstick skillet, heat oil over low heat. Add garlic and cook, stirring occasionally for 4 minutes or until lightly colored and fragrant.
  2. Stir in beans, tomato and minced basil and cook for 7 minutes or until heated through and tomatoes have released their juices.
  3. Stir in cheese and lemon juice.
  4. Serve hot or at room temperature. Garnish with basil leaves, if desired.


Per 1 cup serving:
Calories: 276
Protein: 18 grams
Carbohydrate: 34 grams
Fiber: 8 grams
Fat: 8 grams
Sodium: 279 milligrams

Recipes provided by Jennifer Duerr, RD, CED, dietician at Sacred Heart Medical Center, Pensacola, Florida.

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