To Cook:

  • Prep Time: 20 Minutes |
  • Arugula Pesto and White Bean Panzanella
  • For the Arugula Pesto
  • For the Beans
  • For the Garlic Croutons
  • Feel like pesto tonight? If you’re like us, your answer is “always.” This recipe had us at the homemade croutons. When anyone is drizzling olive oil over French bread, we’re there! We also love the fact that something so good for you like navy beans can taste so darn good. (Of all the white beans, navy beans have the most amount of fiber.) We make this whenever we want to impress friends but, mostly, we make it because we love it.


    For the Beans

    Add the beans to a large pot of salted boiling water. Simmer for 1.5 to 2 hours until the beans are tender.


    For the Garlic Croutons

    Preheat the oven to 350° F.

    Cut the bread into small cubes.

    Transfer cubed bread to a parchment-lined baking sheet.

    Drizzle the French bread with the olive oil and butter and then sprinkle with garlic, salt, pepper and Italian seasoning.

    Using your hands, gently toss the croutons and make sure they are coated with all the oils, butters and seasonings.

    Bake for 15-20 minutes until they are golden brown. Remove from oven and let cool before serving


    For the Arugula Pesto

    In a blender, combine 2 packed cups of the arugula with the nuts, cheese, lemon juice and zest, garlic, salt and pepper.

    Blend until well combined and then drizzle in the olive oil while running.


    To Assemble 

    Add the warm beans to a large

    Toss the beans with the pesto and adjust salt and pepper as needed. Toss the remaining arugula with lemon juice, olive oil and salt and pepper.

    Arrange the arugula on a large platter, spoon beans on top and sprinkle the shallots and croutons on top. Serve.

    Go git you some cher'.

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