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White Beans with Roasted Cherry Tomatoes and Pesto

About 2 cups


High Fibre No Added Sugars Vegetarian

Nutritional Facts Per Serving

3.65 g
10.92 g
4.08 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 123
  • Fat 7.43 g
    • Saturated   1.05 g
    • + Trans 
  • Cholesterol 0 mg
  • Sodium   206 mg
  • Carbohydrate 10.92 g
    • Fibre   4.08 g
    • Sugars  
  • Protein 3.65 g
    • Vitamin A 3 %
    • Vitamin C 7 %
    • Calcium 3 %
    • Iron 6 %


Preheat the oven to 350 degrees F. Place the tomatoes, cut-side-up, in a shallow baking dish. Drizzle and sprinkle with the oil, chili flakes and salt. Roast the tomatoes 30 minutes, and then remove from the oven and cool to temperature.
Spoon the tomatoes and their juices into a bowl. Add the remaining ingredients. Mix to combine and enjoy.
Note: The bean/tomato mixture can be made several hours before needed. Cover and refrigerate until ready to serve.
Warm at room temperature 20 minutes before serving.

Serving Suggestions

As noted in the recipe introduction, you can pile this tasty antipasti (appetizer) on crackers, sliced baguette or other crusty bread. You could also pile it on crostini (toasted bread rounds). To make them, preheat the oven to 400 degrees F. Set 20 (1/4” thick) slices of baguette on a parchment paper-lined baking sheet. Brush the tops of the bread lightly with olive oil. Bake 8 minutes, or until lightly toasted.

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