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Fusion Recipes
Cannellini Bean Panzanella

Cannellini Bean Panzanella

with Mozzarella, Cucumber, and Heirloom Tomatoes

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Rated 3.2 / 4out of 833 ratings
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Panzanella is a Tuscan-style salad that eats like a full meal. You’ve got some of the usual veggie suspects, of course—that’s cucumber and tomato here. But then there are also big croutons fashioned from baguettes, hunks of fresh mozzarella, and creamy cannellini beans. Plus a bold, garlicky dressing that gives the whole thing an added sense of gusto.

Allergens:WheatMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2

Demi Baguette

(ContainsWheat, Milk)

4

Fresh Mozzarella

(ContainsMilk)

1

Cannellini Beans

2

Persian Cucumber

4

Heirloom Grape Tomatoes

2

Garlic

1

Shallot

2

Red Wine Vinegar

1

Italian Seasoning

¼

Parsley

Not included in your delivery

2

Olive Oil

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3389 kJ
Calories810 kcal
Fat31 g
Saturated Fat11 g
Carbohydrate94 g
Sugar11 g
Dietary Fiber15 g
Protein32 g
Cholesterol40 mg
Sodium910 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Strainer
Baking Sheet
Large Bowl
Large Pan
Instructionsarrow up iconarrow up icon
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Preheat and Prep
Preheat and Prep
1

Wash and dry all produce. Preheat oven to 350 degrees. Cut demibaguettes into 1-inch cubes. Thinly slice cucumbers crosswise into rounds. Halve tomatoes lengthwise. Thinly slice garlic. Halve, peel, and thinly slice shallot. Tear mozzarella into bite-sized pieces. Pick parsley leaves from stems; discard stems. Drain and rinse cannellini beans.

Toast Bread
Toast Bread
2

Toss demi-baguette cubes, a drizzle of olive oil, and a pinch of salt and pepper on a baking sheet. Toast in oven until golden brown on outside but still chewy in center, 8-10 minutes.

Make Garlic Oil
Make Garlic Oil
3

Meanwhile, heat 1 TBSP olive oil in a large pan over medium heat. Add garlic and cook until fragrant, about 30 seconds. Pour out olive oil and garlic into a large bowl and set aside

Warm Beans
Warm Beans
4

Return pan to medium heat. Add cannellini beans and Italian seasoning to pan. Cook, tossing, until warmed through, 1-2 minutes. Season with salt and pepper. Remove from heat.

Toss Panzanella
Toss Panzanella
5

Add demi-baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil to bowl with garlic oil. Toss to combine. Add parsley and 1 TBSP red wine vinegar (we sent more). Season with salt, pepper, and more red wine vinegar (to taste). TIP: Panzanella should be coated in dressing—add more olive oil if it seems dry.

Finish and Serve
Finish and Serve
6

If time permits, let panzanella sit 10 minutes before serving to marinate (it's OK if you'd rather skip this step). Divide between plates and serve.