Dice onion and place in saucepan with olive oil. Sauté on medium head until onion is translucent.
Crush garlic and add to onion. Cook for another 30 seconds.
Add cannellini beans, red kidney beans, rosemary, parsley, dijon mustard, honey, tin tomatoes and water.
Cook for approximately 20-25 minutes, stirring occasionally.
Garnish with a sprinkle of parsley.