Arugula Salad with Cannellini Beans

Name: Arugula Salad with Cannellini Beans
Total time: 23
Yield: 4
Ingredients: 2 tablespoons olive oil; 2 cloves garlic, minced; 1 (14.5 ounce) can diced tomatoes; 3 tablespoons white wine; 1 teaspoon dried sage; 1 teaspoon dried thyme; 1 (15 ounce) can cannellini beans, drained and rinsed; 2 tablespoons chopped fresh basil; salt and pepper to taste; 3 cups arugula; ¼ cup shaved Parmesan cheese (Optional)

Recipe by Kim's Cooking Now from allrecipes.com

Lunch 23 Mins.

Ingredients

4 servings

•

2 tablespoons olive oil
•

2 cloves garlic, minced
•

1 (14.5 ounce) can diced tomatoes
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3 tablespoons white wine
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1 teaspoon dried sage
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1 teaspoon dried thyme

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1 (15 ounce) can cannellini beans, drained and rinsed
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2 tablespoons chopped fresh basil
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salt and pepper to taste
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3 cups arugula
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¼ cup shaved Parmesan cheese (Optional)

Instructions

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.