Cannellini Beans With Herbs and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 4 |
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This is a Giada De Laurentiis recipe. It is light and incredibly flavorful! I prefer to chop a couple fresh tomatoes instead of using canned. Ingredients:
3 tablespoons olive oil |
1 tablespoon minced garlic |
1 tablespoon chopped fresh sage leaf |
1 tablespoon chopped fresh thyme leave |
1 (14 1/2 ounce) can diced tomatoes with juice |
2 (15 ounce) cans cannellini beans, rinsed and drained |
2 ounces prosciutto, chopped |
3 cups arugula or 3 cups mixed baby greens |
Directions:
1. Heat the oil in a large heavy skillet over medium heat.
2. Add garlic and saute until fragrant, about 30 seconds.
3. Stir in sage and thyme.
4. Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
5. Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
6. Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto.
7. Season with salt and pepper to taste and serve over the arugula or mixed greens.
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