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Hello! I’m Anjali. I’m a board certified health coach, author, wife, mom and food lover from the SF Bay area (now living in Seattle, WA!); with a passion for delicious food and a desire to make healthy eating easy, tasty and fun! Learn more about me here and stay for a while!

Anjali Shah

White Bean and Veggie Bruschetta

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Hi Everyone!

I’m sure you noticed that I’ve been a little less active this past week, and that’s because I was on vacation! I just got back today from a week-long trip to Vancouver which was absolutely wonderful.

Why Vancouver?

Well, the husband had a conference there, so I decided to tag along and turn it into a mini vacation for the two of us since I had never been there before. What have we been up to this past week? A few highlights:

  • Dining at amazing restaurants like Vij’s (upscale Indian fusion) and Bandidas (super inventive taqueria that reminded me of restaurants in the Mission in SF)
  • Walking/running through Stanley Park – a seriously breathtaking and HUGE park; and morning runs down the waterfront
  • Walking the entire city: literally – I think we walked 5 miles a day, but it’s my favorite way to see a city (and you get a little exercise in there too!)
  • Getting fries and veggie burgers at Granville Public Market
  • Having a spa day! (that was just for me 🙂 )
  • Late night Zeppole at Italian Kitchen: filled with chocolate ganache, served with creme anglaise – perfection.

We got lucky with great weather, so even when the husband was at his conference sessions, I had plenty to explore in the city on my own.

Other than a logistical nightmare in getting back to SF, it was the perfect vacation. [Logistical nightmare: randomly got booted from our original oversold flight, too much stress / etc. trying to get another flight back home!]

But we’re back in one piece, and I feel rejuvenated and relaxed. Today’s recipe is inspired by our hectic trip back home: when you really don’t want to cook a huge meal or go grocery shopping, and want something quick and healthy that you can make with items from your fridge/pantry.

The Ingredients

  • 1 red pepper, chopped
  • 1 red onion, chopped
  • 3-5 small zucchini, chopped
  • 5 cloves garlic, minced
  • 1 15oz can cannellini beans
  • 1 15oz can stewed diced or crushed tomatoes with italian spices
  • Optional: add 1 15 oz can tomato sauce or crushed tomatoes with italian spices if you like the mixture to be more “saucy”
  • Fresh whole wheat or whole grain bread
  • Fresh parmesan cheese (1-2 Tbsp per bruschetta + 1/4 cup)
  • Italian spices: dried oregano, garlic powder, crushed red pepper (this is all to taste. I like things spicy, so I used 1/4-1/2 tsp crushed red pepper, about 2-4 tsp dried oregano, and 1-2 tsp garlic powder)
  • Salt & pepper to taste
This is an example of the canned stewed tomatoes that I used (I would normally use organic, but the grocery store was all out that day)

The Directions

Step 1: Cut all of your veggies, and heat a large pan over medium heat

Step 2: Saute the red onion, red pepper, zucchini and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.

Step 3: Add the cannellini beans, tomatoes, italian spices, salt and pepper to taste. Stir until combined and heated through.

Step 4: Once the mixture is almost done cooking, add the 1/4 cup parmesan cheese at the very end and allow it to melt on top.

Step 5: Assemble your bruschetta. First slice your bread…

Then top each slice with the white bean / veggie mixture, and 1-2 Tbsp parmesan cheese

Step 6: Heat your bruschetta under a broiler or in a toaster oven for a few minutes until the cheese is melted and bubbly.

Dig in.

This meal is spicy, savory and super fast. It won’t take you more than 30 minutes to make and you will end up with a healthy and satisfying meal. Feel free to substitute out the veggies for whatever you have on hand – and you could probably experiment with different cheeses too. Hope you have fun with this recipe!

🎥 Watch How to Make It

easy vegan bruschetta with tomatoes and white beans on a plate topped with basil
Print Recipe
5 from 17 votes

Vegan Bruschetta (5 Ways!)

This vegan bruschetta recipe is a twist on a classic Italian dish. It has a mixture of sweet tomato, crunchy zucchini, and creamy white beans that sit on top of a whole wheat baguette, topped with fresh herbs for a finishing touch. This simple recipe is great as an appetizer, light lunch, or side dish!
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Side Dish
Cuisine: American, Italian
Diet: Vegan, Vegetarian
Servings: 8 servings
Calories: 254kcal
Author: Anjali Shah

Ingredients

  • 1 red pepper diced
  • 1 red onion diced
  • 3-5 small zucchini chopped
  • 1 small eggplant diced
  • 5 cloves garlic minced
  • 15 oz cannellini beans, rinsed and drained 1 can
  • 15 oz stewed diced or crushed tomatoes with Italian spices 1 can
  • 2 tsp dried Italian Seasoning
  • 16 slices fresh whole wheat or whole grain bread
  • salt & crushed red pepper to taste
  • fresh basil or herbs of choice

Instructions

  • Cut all of your veggies, and heat a large pan over medium heat
  • Saute the red onion, red pepper, zucchini, eggplant and garlic in 2 tsp extra virgin olive oil, until the veggies are cooked through.
  • Add the rest of the topping ingredients. Add the white beans, Roma tomatoes, Italian spices, salt and pepper to taste. Stir until combined and heated through. If you are using vegan cheese, stir it in right when the tomato mixture is almost done cooking, and let it warm for 1-2 minutes until it melts.
  • Warm Your Bread: Chop the baguette into thick slices. Toast the bread on a grill pan or in the toaster oven until slightly crispy and golden brown.
  • Assemble your bruschetta. Top each of the baguette slices with the white bean mixture, some fresh ripe tomatoes, chopped fresh basil, a drizzle of balsamic vinegar, and a sprinkle of sea salt.

Notes

Expert Tips
  • Pick the freshest bread: Use a fresh whole-wheat baguette for best results!
  • Make the topping ahead of time: If making in advance store the topping in the refrigerator for up to 3 days.
  • If you use fresh tomatoes, remove the liquid! Remove the seeds and salt the tomatoes before adding them to your bruschetta mixture so they don't make the bread too soggy.
  • To ensure your bread isn't soggy, don't forget to toast or grill it properly and don't cut it too thin! 1/2 inch thick is the perfect thickness to ensure perfect bruschetta.
  • For more flavor, cut a garlic clove in half and rub it lightly on one side of each bread slice. This imparts a subtle garlic flavor without overwhelming the other ingredients.
  • Timing is key! Top the toasted or grilled bread with the veggie mixture just before serving. You want to maintain the crispness of the bread.
Variations
  • Olive Bruschetta: If you love the brininess of olives, add some chopped kalamata olives to the tomato mixture! Or try spreading a tapenade on the toasted bread before adding the vegetable topping.
  • Vegan Caprese Bruschetta: Instead of the white bean bruschetta topping, use a simple combination of heirloom tomatoes, sea salt, cracked black pepper, and fresh basil leaves with a balsamic glaze or balsamic reduction drizzled over top. Feel free to add some vegan mozzarella too!
  • Vegan Bruschetta Pasta: Instead of serving the bruschetta topping mixture over crusty bread, try tossing it with some whole wheat pasta or chickpea pasta. Mix in some olive oil or marinara sauce, too.
  • Mexican Bruschetta: Instead of fresh basil, use cilantro; instead of Italian seasoning, use taco seasoning, and instead of tomatoes, use tomato salsa!
  • Greek-Style Vegetarian Bruschetta: Mix a little lemon juice into the vegetable mixture and sprinkle some feta and extra oregano on top. Keep it vegan by using vegan feta.

Nutrition

Serving: 2bruschetta pieces | Calories: 254kcal | Carbohydrates: 42g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 440mg | Potassium: 812mg | Fiber: 14g | Sugar: 9g

14 responses to “White Bean and Veggie Bruschetta”

  1. my husband is the same as Claudia’s he would not consider this a meal, I may try to sneak it by with the tomato soup. looks yummy, I could make this my lunch very easily. I also would add olives 🙂

    • Let me know if the tomato soup + these bruschetta is satisfying enough for your husband! Can’t wait to hear what he thinks. Oh and olives is a perfect addition 🙂

  2. I can live on this and if I didn’t have a husband who liked “meals” – I would! Simply scrumptious. Vancouver is on my radar. This year it was between Maine and Vancouver and Maine narrowly won. There’s always next year.

    • haha my husband is the same way. I served this with a light tomato soup, and he seemed pretty happy with that combination 🙂 I’ve actually never been to Maine – I’m sure it’s beautiful though! Maybe next year you’ll end up in Vancouver on vacation, and I’ll end up in Maine!

    • Thanks Sarah! And omg seriously – when we bit into those zeppoles, the chocolate oozed out and melted in our mouths – absolute heaven.

    • Seriously!! I could keep coming up with different topping combinations for it, and it never gets old. What’s your favorite topping combo for bruschetta?

  3. Your pics are fantastic, as always! I’m putting this on the menu for Saturday for sure.

  4. This looks so easy and healthy! Great idea of adding the beans to the bruschetta mix for extra protein. I’d love to throw in some chopped olives to the mix.

    • Chopped olives is a great addition! And you’re totally right about the beans – that’s exactly why I added them in: for extra fiber and protein. That way, you can eat a few of these and be pretty satisfied with a light meal!

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