Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 119.98 Kcal (502 kJ) | ||
| Calories from fat | 86.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.63g | 15% | |
|---|---|---|---|
| Cholesterol | 6.32mg | 2% | |
| Sodium | 161.38mg | 7% | |
| Potassium | 102.36mg | 2% | |
| Total Carbs | 2.93g | 1% | |
| Sugars | 0.74g | 3% | |
| Dietary Fiber | 0.87g | 3% | |
| Protein | 4.32g | 9% | |
| Vitamin C | 4.1mg | 7% | |
| Iron | 0.7mg | 4% | |
| Calcium | 149.9mg | 15% | |
| Amount Per 100 g | |||
| Calories | 200.83 Kcal (841 kJ) | ||
| Calories from fat | 145.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.13g | 15% | |
|---|---|---|---|
| Cholesterol | 10.58mg | 2% | |
| Sodium | 270.13mg | 7% | |
| Potassium | 171.33mg | 2% | |
| Total Carbs | 4.91g | 1% | |
| Sugars | 1.24g | 3% | |
| Dietary Fiber | 1.46g | 3% | |
| Protein | 7.23g | 9% | |
| Vitamin C | 6.9mg | 7% | |
| Iron | 1.2mg | 4% | |
| Calcium | 250.9mg | 15% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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