Cannellini Bean Bruschetta

By WEEK Producer


Ashley Simper, OSF St. Francis Medical Center Dietitian


1 Tbsp olive oil

1 Tbsp garlic, minced

1 can cannellini beans, drained and rinsed, reserve ¼ cup liquid

1/8 tsp black pepper

1 ½ Tbsp fresh basil, chopped

2 tsp lemon juice

1 cup tomatoes, chopped

1 baguette

Parsley to garnish


1. Preheat oven to 350º Fahrenheit.

2. Slice baguette 1/2” thick and place on a baking sheet. Bake for 5 min. 

3. Mash beans in bowl and set aside.

4. Heat oil over low-medium heat, add garlic and sauté for 1 minute.

5. Add mashed beans, reserved bean liquid and chopped tomatoes.  Cook 2-3 min.

6. Add basil, lemon juice, and black pepper.

7. Top baguette slices with bean and tomato mixture.  Garnish with fresh parsley.


Serves 12


Nutrition Information

Per serving (1 piece)

Calories: 132

Total Fat:  2g

   Saturated Fat 0.5g

Sodium: 238mg

Total Carb:  23g

   Dietary Fiber:  3g

Protein:  5g