Go Back
+ servings

White Bean Caprese Panzanella

White Bean Caprese Panzanella is the perfect summer lunch recipe. This six ingredient meal takes less than 10 minutes to make & is great for tomato season.
Course Main
Cuisine summer, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 1 serving
Calories 543 kcal


  • 2 Tbsp olive oil divided
  • 2 pieces small sourdough loaf, torn
  • 6 cherry tomatoes, halved, or 1 heirloom tomato slices
  • 2 oz torn mozzarella
  • 1/2 cup canned white beans drained and rinsed
  • 6 small basil leaves torn
  • salt / pepper


  1. Heat a small saucepan over medium-high and add 1 Tbsp olive oil. Add torn sourdough and a dash of salt and pepper. Toss bread until completely coated in oil and seasoning. Cook for five minutes, tossing the bread often so it evenly toasts on all sides. Remove from heat and transfer to a bowl.

  2. Add tomatoes, mozzarella, remaining 1 Tbsp olive oil, and white beans to the bowl and toss to combine. Garnish with basil leaves and season with salt and pepper.

  3. Enjoy right away.

Nutrition Facts
White Bean Caprese Panzanella
Amount Per Serving
Calories 543 Calories from Fat 369
% Daily Value*
Fat 41g63%
Saturated Fat 11g69%
Cholesterol 44mg15%
Sodium 382mg17%
Potassium 671mg19%
Carbohydrates 25g8%
Fiber 5g21%
Sugar 3g3%
Protein 20g40%
Vitamin A 1010IU20%
Vitamin C 23.3mg28%
Calcium 363mg36%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.