cannellini beans with herbs and prosciutto Recipe

4

Ingredients

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage
2 teaspoons chopped fresh thyme
1 (14-1/2 ounce) can diced tomatoes in juice
2 (15-ounce) cans cannellini beans, rinsed and drained
2 ounces prosciutto, coarsely chopped
salt and freshly ground black pepper
3 cups arugula or mixed baby greens

Preparation

Step 1

Heat the oil in a large, heavy skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for two minutes. Add the beans. Simmer until the juices evaporate by half, about 5 minutes. Remove from the heat and stir in the prosciutto. Season the beans to taste with salt and pepper.

Arrange the arugula on a platter. Spoon the beans over the greens and serve.