Name: Arugula Salad with Cannellini Beans
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1
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; 0.25 cup shaved Parmesan cheese

Arugula Salad with Cannellini Beans

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Prep Time:
15 minutes

Cook Time:
8 minutes

Total Time:
23 minutes

Quick, delicious warm salad, perfect for lunch or as a steak or pork chop side dish.

Ingredients:

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
0.25 cup shaved Parmesan cheese

Instructions:

In a large skillet over medium heat, sauté garlic in olive oil for about 1 minute. Increase heat to medium-high, add tomatoes, wine, sage, and thyme, and simmer for 2 to 3 minutes. Stir in cannellini beans and basil, season with salt and pepper, and cook until beans are heated through, about 3 to 4 minutes.
Place the peppery arugula on a beautiful serving platter, generously spoon the flavorful bean mixture over it, and sprinkle with as much shaved Parmesan cheese as you like.

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