Panzanella con Fagioli

Panzanella con Fagioli is a vibrant Italian salad that combines the rustic charm of stale bread with the hearty protein of beans, making it a delightful and nutritious dish. This salad bursts with fresh vegetables, aromatic herbs, and a tangy vinaigrette, perfect for a light meal or a side dish.

Ingredients

• Stale Ciabatta bread - 150 grams, cut into cubes
• Canned Cannellini beans - 200 grams, drained and rinsed
• Cherry tomatoes - 150 grams, halved
• Cucumber - 1 medium, diced
• Red onion - 1 small, thinly sliced
• Fresh basil - 15 grams, torn
• Extra virgin olive oil - 3 tablespoons
• Red wine vinegar - 1 tablespoon
• Garlic - 1 clove, minced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 180°C (350°F).
2. Spread the stale ciabatta cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Toss to coat evenly.
3. Bake the bread cubes in the preheated oven for about 10 minutes or until golden and crispy.
4. In a large bowl, combine the drained cannellini beans, halved cherry tomatoes, diced cucumber, sliced red onion, and torn basil leaves.
5. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, minced garlic, salt, and black pepper.
6. Add the toasted bread cubes to the vegetable and bean mixture.
7. Pour the vinaigrette over the salad and gently toss to combine, allowing the bread to soak up some of the dressing.
8. Let the salad sit for about 5 minutes before serving to enhance the flavors.

Nutrition

• Calories: 350
• Protein: 15 g
• Carbs: 45 g
• Fiber: 10 g
• Sugar: 3 g
• Sodium: 400 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 13 g
• Water: 0.3 L

Health Benefits

• High in protein from cannellini beans, supporting muscle health.
• Rich in dietary fiber, promoting digestive health.

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