Arugula Salad with Cannellini Beans

Arugula Salad with Cannellini Beans

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"This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner."

Ingredients

23 m {{adjustedServings}} servings 466 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 9.5 g
  • 15%
  • Carbs:
  • 71.2g
  • 23%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 4 mg
  • 1%
  • Sodium:
  • 245 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
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Reviews

11
  1. 17 Ratings

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This humble salad brought back such memories, all of them wonderful and pleasant, of dinners at my Italian grandmother's table. This, to me, was the ultimate comfort food. All the ingredients bl...

This is a great recipe, so I just had to share it. It tastes great and is healthy at the same time. We are trying to get more legumes in our diet, and this recipe makes that easier. Makes an ...

Brillant, can't wait to go home and make it for my Italian mother.