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Cannellini Beans with Herbs and Prosciutto ~ Serves 4
Ready in under 30 minutes

Made with arugula or mixed baby greens, black pepper, salt, prosciutto, olive oil, garlic, fresh sage, fresh thyme, sun-dried tomatoes, and cannellini beans

3 tablespoons olive oil
1 tablespoon minced garlic
1 tablespoon chopped fresh sage leaves
1 teaspoon chopped fresh thyme leaves
1/4 cup oil packed sun-dried tomatoes, drained and chopped
2 x 15 ounce cans cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
freshly ground black pepper
3 cups arugula or mixed baby greens

Heat a large skillet over medium heat. Add the oil. When hot, add the garlic and cook, stirring constantly, for 30 seconds. Add the sage, thyme, tomatoes, beans, and prosciutto.
Cook, stirring gently, for 2 minutes or until the beans are heated through.
Season with salt and pepper. Divide the greens between individual serving plates. Top with the beans and prosciutto. Serve immediately.


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