• olive or canola oil spray
  • 1 medium brown onion, peeled and diced
  • 2 cloves garlic, crushed
  • 1 tbs no-added-salt tomato paste
  • 1 tsp smoked paprika
  • 400 g can no-added-salt diced tomatoes
  • 1 tbs salt-reduced tomato sauce
  • 1 tbs Worcestershire sauce
  • 420 g can no-added-salt cannelloni or butter beans, drained and rinsed
  • 3 tbs parsley, finely chopped
  • 4 slices wholegrain bread, toasted
  • freshly ground or cracked black pepper, to taste


  • Spray oil in a medium saucepan and cook onion and garlic over medium heat until softened.
  • Add the tomato paste and smoked paprika. Stir through and cook for 1 minute.
  • Add the can of tomatoes, including juice, tomato sauce and Worcestershire sauce. Mix well and bring to the boil.
  • Reduce the heat and simmer uncovered for 10 minutes until slightly thickened.
  • Add in the cannellini beans and stir until heated through.
  • Remove from heat, mix in the parsley, pepper and serve on toast.


  • Add 1 thinly sliced fresh long red chilli to the onion for a spicy light lunch.
  • Replace cannellini beans with canned no-added-salt haricot, butter, borlotti or red kidney beans.

Recipes and images supplied courtesy of LiveLighter Victoria.

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