Cook 2 smashed garlic cloves and 1/4 teaspoon red pepper flakes in olive oil in a large skillet over medium-high heat, 1 minute. Add 1 chopped plum tomato and 1 sprig rosemary and cook 2 minutes. Add 2 cans drained, rinsed cannellini beans and cook, partially smashing the beans with a spoon, 5 minutes. Remove the rosemary. Stir in 1/2 cup water and some chopped parsley; season with salt. Sprinkle with parmesan and broil until golden. Drizzle with olive oil.

Per Serving: Calories 245; Total Fat 9 grams; Saturated Fat 1 gram; Protein 11 grams; Total Carbohydrate 30 grams; Sugar: 0.5 grams; Fiber 9 grams; Cholesterol 1 milligrams; Sodium 246 milligrams

Photograph by Christopher Testani