Herbed Cannelli Bean Salad

Recipe from Kiki (Giada DeLaurentis)

Ingredients

• 3 Tbs olive oil

• 1 Tbs minced garlic

• 1 Tbs fresh sage, chopped

• 2 tsp fresh thyme, chopped

• 1 (14 ½ oz) can diced tomatoes in juice

• 2 (15 oz) cans cannellini beans, drained and rinsed

• 2 ounces prosciutto, coarsely chopped

• Salt, to taste

• Fresh ground pepper, to taste

• 3 cups arugala

Directions

Heat the oil in a large heavy skillet over medium heat. Add the garlic and sauté until fragrant, about 30 seconds. Stir in the sage and thyme and add tomatoes.

Increase heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the juices evaporate by about half, about 5 minutes.

Remove from heat and stir in prosciutto. Season beans to taste with salt and pepper.

Arrange arugula on a platter. Spoon beans over the greens and serve.