cannellini beans with herbs and prosciutto

By sdubbs

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

Details

Servings 4

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.