Cannellini Bean Panzanella
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Cannellini Bean Panzanella

Cannellini Bean Panzanella

with Mozzarella, Cucumber, and Heirloom Tomatoes

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:
Soy
Wheat
Milk

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

Total Time25 minutes
Prep Time
DifficultyEasy

Ingredients

serving amount

2

Demi-Baguette

(Contains Soy, Wheat)

4

Fresh Mozzarella

(Contains Milk)

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

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Nutrition Values

/ 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

Strainer
Baking Sheet
Large Bowl
Large Pan

Instructions

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
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
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
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
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
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.