Arugula Salad with Cannellini Beans

Ingredients

• 2 tbsp. olive oil
• 2 garlic cloves, minced
• 1, 14.5 oz. can diced tomatoes
• 3 tbsp. white wine
• 1 tsp. dried sage
• 1 tsp. dried thyme
• 1, 15 oz. can cannellini beans, drained & rinsed
• 2 tbsp. chopped fresh basil
• Salt and pepper to taste
• 3 cups arugula
• 1/4 cup shaved parmesan cheese, optional

Instructions

1. In a large skillet, heat olive oil over medium heat. Cook garlic, stirring for 1 minute.
2. Add tomatoes, wine, sage and thyme, stir to combine and increase heat to medium high, allow to simmer for 2-3 minutes. Stir in cannellini beans and basil. Season to taste with salt and pepper. Cook until beans are heated thoroughly (about 3-4 min.).
3. Place arugula leaves on a serving platter or divide among separate dishes. Scoop bean mixture and place on top of arugula. Top with shaved parmesan if desired.

Nutrition per serving: 262 calories, 33 g carbohydrates, 3 mg cholesterol, 9 g fat, 9 g fiber, 14 g protein, 237 mg sodium, 3 g sugar.

Recipe from: allrecipes.com