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Agrula Salad with Cannellini beans

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Agrula Salad with Cannellini beans 0 Picture

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)

Details

Preparation

Step 1

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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