Bruschetta with cannellini beans and rosemary
~8 minno cookingItalyVeganDairy-free
391kcal
15 gprotein
52 gcarbs
11 gfat
11 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 503 | 18 g |
| Emmagetting lean | 27% | 278 | 10 g |
| Jackgrowing | 24% | 243 | 9 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Cannellini beans — 400 g tin½ tin
- Rye sourdough bread70 g
- Extra virgin olive oil2 tsp
- Garlic1 clove
- Lemons½
- Cannellini beans — 400 g tin1 tin
- Rye sourdough bread140 g
- Extra virgin olive oil1 tbsp
- Garlic2 cloves
- Lemons1
- Cannellini beans — 400 g tin1½ tins
- Rye sourdough bread280 g
- Extra virgin olive oil2 tbsp
- Garlic4 cloves
- Lemons2
From your store cupboard
Black pepperDried rosemarySalt
Method
- Drain and rinse the beans.
- Put them into a bowl with a teaspoon of chopped rosemary, the lemon juice, half the oil, salt and pepper.
- Mash about half the beans with a fork and leave the rest whole — you get a spread that holds together but still has something to chew.
- Toast the bread crisp and rub it with the cut garlic while it’s still warm.
- Heap the beans onto the bread and trickle the rest of the oil over.
- Drain and rinse the beans.
- Put them into a bowl with a teaspoon of chopped rosemary, the lemon juice, half the oil, salt and pepper.
- Mash about half the beans with a fork and leave the rest whole — you get a spread that holds together but still has something to chew.
- Toast the bread crisp and rub it with the cut garlic while it’s still warm.
- Heap the beans onto the bread and trickle the rest of the oil over.
- Drain and rinse the beans.
- Put them into a bowl with a teaspoon of chopped rosemary, the lemon juice, half the oil, salt and pepper.
- Mash about half the beans with a fork and leave the rest whole — you get a spread that holds together but still has something to chew.
- Toast the bread crisp and rub it with the cut garlic while it’s still warm.
- Heap the beans onto the bread and trickle the rest of the oil over.
Allergens: Cereals containing gluten (1)
