Cannellini Bean
and Rosemary Bruschetta

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Organic Cannellini Beans1 can cannelloni beans - drained
5 fresh tomatoes - chopped
3 Tblsp olive oil + extra
2 sun-dried tomatoes in oil - drained and finely chopped
1 clove garlic - crushed
2 Tblsp fresh rosemary - chopped
Basil leaves for garnishing.
Loaf of Italian bread
Clove of garlic - halved

  • Heat the oil in a pan.
  • Add the fresh and sun-dried tomatoes, garlic and rosemary
  • Once the tomatoes have softened add the cannelloni beans and cook until beans are heated through
  • While this is cooking
  • Slice the Italian bread and rub with the garlic
  • Toast
  • Place the tomato/bean mixture onto the toasted bread, garnish with basil and serve.

Summertime midday meals for vegetarians can include salads of so many different types or experiment with your own flavors. All you need to begin is fresh lettuce then to that you can add herbs, nuts, seeds, vegetables or even fresh or dried fruits - the list is endless.

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