DURATION Less than 30 minutes DIFFICULTY Medium Bruschetta with vegetables and cannellini beans INGREDIENTSfor 4-6 people 2 white onions 1 Alce Nero organic carrot 5 Alce Nero organic peeled tomatoes 1 bunch of flowering turnip tops 250g Alce Nero organic boiled cannellini beans Alce Nero organic extra virgin olive oil Salt and pepper 1 garlic clove 4 slices home-made pugliese-style bread METHODPeel and finely slice the onions. Heat 4 spoons of oil in a saucepan, add the onion, the peeled and thinly sliced carrots along with the turnip tops. Add 25 ml of water and cook for another 5 minutes. Thoroughly drain and slice the peeled tomatoes into fillets. Rinse the cannellini beans and add to the vegetables. Cook for another 5 minutes. Season with salt and black pepper, remove from heat. Toast the bread, rub some garlic over the surface, top with vegetables and serve with a drizzle of oil. To complete the recipe Organic boiled cannellini beans - LL245 Shop now Boiled organic borlotti beans - LL846 Shop now Organic dried cannellini beans - LS467 Shop now Dried organic borlotti beans - LS466 Shop now
