Ingredients
- 3 tablespoons olive oil
- 1 tablespoon minced garlic
- 1 tablespoon chopped fresh sage leaves
- 1 teaspoon chopped fresh thyme leaves
- 1 (14 1/2-ounce) can diced tomatoes with juices
- 2 (15-ounce) cans cannellini beans, rinsed, drained
- 2 ounces prosciutto, coarsely chopped
- Salt and freshly ground black pepper
- 3 cups arugula or mixed baby greens
Directions
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.
Arrange the arugula or mixed baby greens over a platter. Spoon the beans over the greens and serve.
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By skoc50
St. Charles, MO
on July 20, 2011
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Wow! I know I'm the odd man out here, but I really thought this was an odd combination of flavors. I followed the recipe exactly, inluding fresh herbs straight out of the garden. I thought the flavor was overwhelming. Maybe if I cut back a little on the fresh herbs it would have been okay. Unfortunately, I don't think I'll be giving it a second chance. Sorry, Giada. I normally like your recipes, but this one just didn't make the cut.
By bruboj_11628373
Dallas, TX
on April 18, 2011
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Simply delicious! Can't go wrong with this recipe!
By Anbnan
Philadelphia, PA
on November 15, 2009
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This is always a go-to last-minute side dish, because most of the ingredients are already in the pantry. Very flavorful and so easy. It travels better if made with chickpeas - they don't get mushy.
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