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Easy prep

Tomato & Bean Focaccia Panzanella

with Capers & Bocconcini Pearls

Cooking time

20 minutes

Servings

2/4

Calories

630 /serving

Any vegetarian will tell you that beans are their bread and butter—high in protein, versatile and delicious. For this dinner you’ll heat up white kidney beans, tossing them in our Italian-inspired spice blend. Throw them in with farm-fresh tomato, creamy bocconcini mozzarella pearls, briny capers, red onion and garlicky, just-baked focaccia croutons. This is as hearty and easy-to-make as salads come!

We will send you:

  • 15ml Minced garlic
  • 25g Sliced red onions
  • 200g String beans
  • 225g Tomatoes
  • 45ml Sweet Cider vinaigrette
  • 10g Capers
  • 540ml White kidney beans (canned)
  • 30g Bocconcini pearls
  • 1 Focaccia garlic bun
  • 7.5g Tuscan Sun spice blend (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon, sunflower oil, black pepper)

Contains: Milk, Mustard, Wheat, Barley, Rye

You will need:

Large pan
Strainer
Sheet pan
Olive oil
Oil
Salt & pepper
Parchment paper
Total Fat
35 g
Saturated Fat
6 g
Sodium
1360 mg
Total Carbs
65 g
Sugars
14 g
Protein
20 g
Fibres
13 g
Preparation
a picture
Make the focaccia croutons
Preheat the oven to 450°F. Cut the focaccia into bite-size pieces. On a lined sheet pan, toss the focaccia with a drizzle of oil and ½ the garlic; season with ⅓ of the spice blend and S&P. Arrange in a single, even layer and cook, 8 to 10 minutes, until golden brown.
a picture
Cook the white kidney beans
While the croutons toast, rinse and drain the white kidney beans. In a large pan, heat a drizzle of oil on medium-high. Add the beans and 3 tbsp water (double for 4 portions). Cook, stirring frequently, 2 to 3 minutes, until the beans are warmed through and the water has evaporated; season with ½ the remaining spice blend and S&P to taste. Transfer to a bowl and reserve the pan.
a picture
Mise en place
Cut the tomatoes into ¼ inch wedges; toss with a drizzle of olive oil and season with S&P to taste. In a small bowl, combine the bocconcini pearls and a drizzle of olive oil; season with the remaining spice blend.
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Cook the string beans
In the reserved pan, heat a drizzle of oil on medium-high. Add the string beans and red onions. Cook, stirring frequently, 2 to 3 minutes, until softened slightly. Add the remaining garlic, capers and 1 tbsp water (double for 4 portions). Cook, stirring frequently, 1 to 2 minutes, until the string beans are crisp-tender. Remove from the heat and season with S&P to taste.
a picture
Plate your dish
On a large serving platter, arrange the white kidney beans, string beans, tomatoes and seasoned bocconcini pearls. Drizzle with as much of the vinaigrette as you’d like and top with the garlic focaccia croutons. Bon appétit!