Agrula Salad with Cannellini beans

Agrula Salad with Cannellini beans
Agrula Salad with Cannellini beans

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    Tbsp olive oil

  • 2

    cloves garlic, minced

  • 1

    (14.5-oz) can diced tomatoes

  • 3

    Tbsp white wine

  • 1

    tsp dried sage

  • 1

    tsp dried thyme

  • 1

    (15-oz) can cannellini beans, drained and rinsed

  • 2

    Tbsp chopped fresh basil

  • Salt and pepper to taste

  • 3

    cups arugula

  • 1/4

    cup shaved Parmesan cheese (optional)

Directions

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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