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Cannellini bean crush on sourdough

Cannellini bean crush on sourdough


This summery Italian-influenced dish makes a great informal lunch with friends, alfresco

  • Feeds 4 Feeds 4
  • Ready in 15 minutes

Each serving contains

  • Energy
    1036kj 246kcal
  • Fat
    Low 9%
  • Saturates
    Low 5%
  • Sugar
    Low 9%
  • Salt
    Low 9%

% of adult’s reference intake | Carbohydrates per serving : 29g


  • 2 x 400g cans Co-op cannellini beans, drained and rinsed
  • 1/2 x 25g pack flat leaf parsley, roughly chopped
  • 2 garlic cloves, 1 crushed, 1 halved
  • Juice of 2 lemons, zest of 1
  • Pinch smoked paprika
  • 4 slices Co-op Irresistible white sourdough
  • 1 1/2 tbsp Co-op extra virgin olive oil
  • 1 courgette
  • 1/2 tsp chilli flakes (optional)


  1. In a large bowl, lightly crush the beans using a fork or masher
  2. Stir in half the parsley, the crushed garlic, lemon zest and half the juice, and a splash of water
  3. Add the smoked paprika and season
  4. Preheat the grill to medium-high
  5. Rub the bread all over with the cut side of the garlic
  6. Drizzle with 1/2 tbsp of the oil
  7. Grill for 2-3 mins to toast
  8. Peel the courgette into ribbons using a vegetable peeler and put them in a bowl
  9. Add the rest of the lemon juice and parsley, along with the chilli flakes, if using
  10. Drizzle over the remaining oil and season to taste, then toss to coat the courgette
  11. To serve, top the toasted sourdough with the crushed bean mixture, then the courgette ribbons