INGREDIENTS
285 gs
but sturdy rustic bread
1 serving
extra virgin olive oil
1 serving
kosher salt
900 gs
grape tomatoes
5 media
shallots
4
garlic cloves
1 tbsp
thyme leaves
30 oz
cannellini beans
1 serving
freshly cracked pepper
70 gs
cashews
2 tbsp
nutritional yeast
1/2 tsp
kosher salt
1/2 tsp
extra virgin olive oil
9 gs
flat-leaf parsley leaves
7 gs
basil leaves
2 larges
garlic cloves
2 tbsp
capers
1 serving
coarse sea salt