Name: Arugula Salad with Cannellini Beans
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Garlic, minced - 2 cloves; Diced tomatoes - 1 (14.5 ounce) can; White wine - 3 tablespoons; Dried sage - 1 teaspoon; Dried thyme - 1 teaspoon; Cannellini beans, drained and rinsed - 1 (15 ounce) can; Chopped fresh basil - 2 tablespoons; Salt and pepper to taste - 2 tablespoons; Arugula - 3 cups; Shaved Parmesan cheese (Optional) - ¼ cup

Ingredients for - Arugula Salad with Cannellini Beans

1. Olive oil 2 tablespoons

2. Garlic, minced 2 cloves

3. Diced tomatoes 1 (14.5 ounce) can

4. White wine 3 tablespoons

5. Dried sage 1 teaspoon

6. Dried thyme 1 teaspoon

7. Cannellini beans, drained and rinsed 1 (15 ounce) can

8. Chopped fresh basil 2 tablespoons

9. Salt and pepper to taste 2 tablespoons

10. Arugula 3 cups

11. Shaved Parmesan cheese (Optional) ¼ cup

How to cook deliciously - Arugula Salad with Cannellini Beans

1 . Stage

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.

2 . Stage

Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.