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Tuscan-Style Cannellini Beans

Tuscan-Style Cannellini Beans

with Zucchini and Tomato Spring Greens

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Mediterranean spices elevate the flavour of these simple beans. Paired perfectly with roasted potatoes and a fresh spring salad for a hearty veggie dish!

Tags:Veggie
Allergens:Sulphites/Sulfite

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

340 g

Yellow Potato

56 g

Onion, chopped

10 g

Garlic

227 g

Zucchini

1 can

Cannellini Beans

1 tbsp

Mediterranean Spice Blend

(ContainsSulphites/Sulfite)

1 unit

Vegetable Broth Concentrate

1 tbsp

White Wine Vinegar

(ContainsSulphites/Sulfite)

56 g

Spring Mix

113 g

Grape Tomatoes

Not included in your delivery

1 tsp

Sugar*

Salt*

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories437 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber17 g
Protein16 g
Cholesterol8 mg
Sodium525 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
Baking Sheet
Garlic Press
Strainer
Large Non-Stick Pan
Measuring Cups
Large Bowl
Measuring Spoons
Whisk
Instructionsarrow up iconarrow up icon
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1

Preheat the oven to 450°F (to roast the potatoes). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes in half lengthwise. On a baking sheet, toss the potatoes and half the Mediterranean spice blend with a drizzle of oil. Season with salt and pepper. Roast in the centre of the oven, flipping halfway through cooking, until the potatoes are golden-brown and tender, 25-28 min.

2

Meanwhile, cut the zucchini into 1/2-inch cubes. Cut the tomatoes in half. Mince or grate the garlic. Drain and rinse the cannellini beans.

3

Heat a large non-stick pan over medium-high heat. Add a drizzle of oil, then the onions and zucchini. Cook, stirring occasionally, until the veggies soften, 3-4 min. Season with salt and pepper.

4

Add the garlic, cannellini beans, broth concentrate, 1/2 cup water and remaining Mediterranean spice blend to the pan. Cook, stirring occasionally, until the bean mixture slightly thickens, 5-6 min.

5

Meanwhile, in a large bowl, whisk together 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper.

6

Add the spring mix and tomatoes to the large bowl with the dressing and toss together. Divide the roasted potatoes, cannellini beans and salad between plates.