1 can of canneloni beans
2 vine ripe tomatoes
half a bunch of parsley
half a red onion
2 tbsp good quality balsamic vinegar
basil leaves
extra virgin olive oil
1 clove of garlic
1 tsp lemon juice
lemon zest

1. In a small pot, warm olive oil and drained beans.
2. In a non-stick skillet, warm up garlic, tomatoes and basil; add salt & pepper to taste.
3. Chop the onion and the parsley and add the balsamic to marinate them while you cook other ingredients.
4. Add the warmed ingredients, mixing well.
5. Add lemon juice and lemon zest.
6. Sprinkle parmesan cheese on top and serve.

© 2024 Olga Massov