Agrula Salad with Cannellini beans
By á-22984
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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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