Cannellini Beans with Herbs and Prosciutto

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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