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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
Preparation Time30 minutes
Cooking difficultyLevel 1
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
Calories437 kcal
Fat8 g
Saturated Fat1 g
Carbohydrate73 g
Sugar10 g
Dietary Fiber17 g
Protein16 g
Cholesterol8 mg
Sodium525 mg
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 ROAST POTATOES
1 ROAST POTATOES
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 PREP
2 PREP
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 COOK VEGGIES
3 COOK VEGGIES
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 CANNELLINI BEANS
4 ADD CANNELLINI BEANS
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 MAKE SALAD
5 MAKE SALAD
5

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

6 FINISH AND SERVE
6 FINISH AND SERVE
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.