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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!
Prep Time: 00:10
Cook Time: 00:10
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
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.
Wine Recommendation: Chardonnay or Pinot Noir Optional Additions: Sauteed shrimp, smoked sausage or crispy pancetta.
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