Mediterranean Cannellini Beans With Crusty Day Old Bread

Chef Summer takes you on a romantic trip to the Mediterranean with a vegetarian dish, not even a meat-loving lumberjack would turn down!

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Servings: 2

Prep Time: 00:10

Cook Time: 00:10

Main Ingredients

1 15- oz can white cannellini beans, drained and rinsed

1 cup cherry tomatoes, sliced lengthwise

1 cup fresh spinach

1/4 c red onion, diced

1 garlic clove, minced

1 tsp. ground cumin

1 tsp. ground thyme

2 c. veggie stock

1/4 c kalamata olives

1 tbsp. fresh flatleaf parsley, roughly chopped

squeeze of lemon

6 slices of stale day old bread

olive oil

pinch of salt

1 garlic clove


1Preheat oven to 375F

2Place a 1qt sauce pan over medium-high heat. Drizzle with just enough oil to coat. Add tomatoes, spinach, and onion. Cook just until spinach is wilted and tomatoes begin to soften. Add garlic, cumin & thyme. Cook for an additional minute.

3Add beans, veggie stock & season with salt & pepper to taste. Allow to slowly simmer while toasting your crostinis.

4Meanwhile, slice baguette diagonally into 1/2 inch slices and arrange onto a baking sheet. Brush both sides with oil and season with kosher salt. Bake 8-10 minutes or until golden brown. While still warm, rub a halved garlic bulb across crostini for added flavor.

5To Serve: Scoop bean mixture into shallow bowls adding as much broth as you would like for dipping. Top with kalamata olives, a squeeze of lemon, parsley and a little drizzle of EVOO if desired.

Additional Notes

Wine Recommendation: Chardonnay or Pinot Noir Optional Additions: Sauteed shrimp, smoked sausage or crispy pancetta.

Reviews: 0

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