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  • 32 oz. canned Cannellini beans (drained)
  • 1 jar Mezzetta® Julienned tomatoes
  • 1/2 tsp. Mezzetta® Crushed Garlic
  • 1/3 c. Mezzetta® Extra Virgin Olive oil
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/4c. chopped flat leaf parsley
  • 1/3 c. basil chiffonade
  • 1/2 tsp. red pepper flakes
  • 1/2 c. shaved parmesan
    *Calculated ingredients may not always be as accurate as the original recipe.


Place the beans in a large mixing bowl. Add the olive oil, sundried tomatoes and garlic. Chop the parsley. To chiffonade the basil, stack the leaves on top of one another and roll up like a cigar. Slice into thin strips. Add the basil, parsley, red pepper, black pepper and salt. Mix thoroughly. Sprinkle the parmesan on top before serving.