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Arugula Salad with Cannellini Beans Recipe

Recipe by: Kim's Cooking Now!

"This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook8 m
  • Ready In23 m
  • 1Heat 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.
  • 2Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Ingredients
  • 4 servings
  • 466 cals
  • 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
  • 1/4 cup shaved Parmesan cheese (optional)
Nutrition

Amount per serving ( 5 total)

  • Calories:
    466
    23%
  • Fat:
    9.5
    15%
  • Carbs:
    71.2
    23%
  • Protein:
    23.1
    46%
  • Cholesterol:
    4
    1%

Based on a 2,000 calorie diet

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