Ingredients
- 45 ml (3 tablespoons) olive oil
- 1 clove garlic, finely chopped
- 227 g (1 tray) white mushrooms, sliced
- 1 can 540 ml (19 oz.) white beans, rinsed and drained
- 30 ml (2 tablespoons) sodium-reduced chicken, vegetable or mushroom stock
- 500 ml (2 cups) cherry tomatoes
- 200 g light bocconcini cheese, cocktail-size balls
- 45 ml (3 tbsp.) balsamic vinegar
- Salt and freshly ground pepper
- 1 bunch fresh basil, chopped
Preparation
- In a saucepan, heat 15 ml (1 tbsp) olive oil over medium-high heat and sauté garlic and mushrooms for about 5 minutes. Season with salt and pepper.
- Add white beans and broth. Remove from heat and let cool.
- Meanwhile, cut tomatoes and bocconcini balls in half. Place in a bowl and toss with remaining olive oil and vinegar. Season with salt and pepper.
- Divide the white bean mixture between four plates. Top with tomato and bocconcini mixture and garnish with fresh basil.