INGREDIENTS
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1/2 stale French baguette, cut into bite-sized cubes
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10 large basil leaves, julienned
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4 to 5 large plum tomatoes, diced into small cubes
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1 tablespoon red wine vinegar
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1 (15 ounce) can cannellini beans, drained and rinsed
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3 tablespoons extra-virgin olive oil
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1 clove garlic, minced
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Kosher salt and pepper