Arugula Salad with Cannellini Beans recipe
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Ingredients
- 2 tablespoons olive oil 2 cloves garlic, minced 1 (14.5 ounce) can diced tomatoes 3 tablespoons white wine 1 teaspoon dried sage 1 teaspoon dried thyme 1 (15 ounce) can cannellini beans, drained and rinsed 2 tablespoons chopped fresh basil salt and pepper to taste 3 cups arugula ¼ cup shaved Parmesan cheese
Nutrition Info
- 466.1 caloriescarbohydrate: 71.2 gcholesterol: 4.4 mgfat: 9.5 gfiber: 1.3 gprotein: 23.1 gsaturatedFat: 1.8 gservingSize: -sodium: 245.3 mgsugar: 3 gtransFat: : -unsaturatedFat: : -
Directions Arugula Salad with Cannellini Beans
Directions
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Heat the olive oil in a large skillet over medium heat, cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme, increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.