Tuscan-Style Cannellini Beans
with Zucchini and Tomato Spring Greens
Mediterranean spices elevate the flavour of these simple beans. Paired perfectly with roasted potatoes and a fresh spring salad for a hearty veggie dish!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
340 g
Yellow Potato
56 g
Onion, chopped
10 g
Garlic
227 g
Zucchini
1 can
Cannellini Beans
1 tbsp
Mediterranean Spice Blend
(Contains Sulphites)
1 unit
Vegetable Broth Concentrate
1 tbsp
White Wine Vinegar
(Contains Sulphites)
56 g
Spring Mix
113 g
Grape Tomatoes
Not included in your delivery
1 tsp
Sugar*
Salt*
Oil*
Nutrition Values
Utensils
Instructions
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.
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.
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.
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.
Meanwhile, in a large bowl, whisk together 1 tbsp vinegar, 1 tsp sugar and 2 tbsp oil. Season with salt and pepper.
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.
