Panzanella with White Beans - Ellie Krieger

Name: Panzanella with White Beans - Ellie Krieger
Ingredients: 4 tablespoons extra virgin olive oil, divided; 1 ½ cups cubed crusty whole grain bread (1/2-inch cubes); 3 cups grape tomatoes, quartered; 1 medium English cucumber, diced into ½ inch pieces; One 15-ounce can of low-sodium small white beans or Great Northern beans, drained and rinsed; 2 scallions, green and white parts, sliced thinly on the bias; 1 ½ teaspoons chopped fresh thyme, or ½ teaspoon dried; 1 ½ tablespoons red wine vinegar; ½ teaspoon salt; ¼ teaspoon freshly ground black pepper; 8 large basil leaves

www.elliekrieger.com

This take on the Panzanella includes white beans for hearty texture and protein, turning it into a main-course option.

View full recipe on www.elliekrieger.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.

Share this recipe:

Ingredients

4 tablespoons extra virgin olive oil, divided
1 ½ cups cubed crusty whole grain bread (1/2-inch cubes)
3 cups grape tomatoes, quartered
1 medium English cucumber, diced into ½ inch pieces
One 15-ounce can of low-sodium small white beans or Great Northern beans, drained and rinsed
2 scallions, green and white parts, sliced thinly on the bias
1 ½ teaspoons chopped fresh thyme, or ½ teaspoon dried
1 ½ tablespoons red wine vinegar
½ teaspoon salt
¼ teaspoon freshly ground black pepper
8 large basil leaves