---
title: Cannellini Bean Panzanella
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/w21-r10-58e66088d0d6bd60c74a4fa2
servings: 2
prep time: 15 minutes
cook time: 10 minutes
time required: 25 minutes
difficulty: Easy
allergens:
  - Milk
  - Wheat
  - Soy
tags:
  - Italian
  - Salad
  - Vegetarian
  - Tuscan
rating: 4.0
rating_count: 760
source_chef: Recipe Development Team
image: "https://images.recipes.furrysalamander.com/cannellini-bean-panzanella.avif"
---
Wash and dry all produce. Preheat oven to 350°F. Cut @demi-baguette{2%pieces} into 1-inch cubes. Thinly slice @persian cucumber{1%unit} crosswise into rounds. Halve @heirloom grape tomatoes{1%bunch} lengthwise. Thinly slice @garlic{1%cloves}. Halve, peel, and thinly slice @shallot{1%unit}. Tear @fresh mozzarella{1%ball} into bite-sized pieces. Pick leaves from @parsley{1%bunch} stems; discard stems. Drain and rinse @cannellini beans{1%can}.

Toss demi-baguette cubes, a drizzle of @olive oil{3%tbsp}, and a pinch of salt and pepper on a #baking sheet{}. Toast in oven until golden brown on outside but still chewy in center ~{8%minutes}.

Meanwhile, heat 1 tbsp olive oil in a #large pan{} over medium heat. Add garlic and cook until fragrant ~{30%seconds}. Pour out olive oil and garlic into a #large bowl{} and set aside.

Return pan to medium heat. Add cannellini beans and @italian seasoning{1%tsp} to pan. Cook, tossing, until warmed through ~{1%minute}. Season with salt and pepper. Remove from heat.

Add demi-baguette cubes, mozzarella, beans, shallot, tomatoes, cucumbers, and a large drizzle of olive oil to bowl with garlic oil. Toss to combine. Add parsley and 1 tbsp @red wine vinegar{2%tbsp}. Season with salt, pepper, and more red wine vinegar to taste. Panzanella should be coated in dressing—add more olive oil if it seems dry.

If time permits, let panzanella sit ~{10%minutes} before serving to marinate. Divide between plates and serve.