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Arugula Salad with Cannellini Beans

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Arugula Salad with Cannellini Beans

Directions

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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 (Optional)
  • Methods :

  • 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.
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