Prep Time
10 min
Cook Time
8 min
Yields
4-6 servings
A warm salad that embraces the flavours of Tuscany.
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ingredients
3
Tbsp olive oil
1
Tbsp minced garlic
1
Tbsp chopped fresh sage leaves
1
tsp chopped fresh thyme leaves
1
(14 ½-oz) can diced tomatoes with juices
2
(15-oz) cans cannellini beans, rinsed, drained
2
oz prosciutto, coarsely chopped
Salt and freshly ground black pepper
3
cups arugula or mixed baby greens
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directions
Step 1
Heat the oil in a heavy large skillet over medium heat. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season the beans, to taste, with salt and pepper.
Step 2
Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.