Cannellini Beans With Herbs And Prosciutto

• 3 tablespoons olive oil
• 1 tablespoon minced garlic
• 1 tablespoon chopped fresh sage leaf
• 1 tablespoon chopped fresh thyme leave
• 1 (14 1/2 ounce) can diced tomatoes with juice
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• 2 ounces prosciutto, chopped
• 3 cups arugula or 3 cups mixed baby greens

1. Heat the oil in a large heavy skillet over medium heat.
2. Add garlic and saute until fragrant, about 30 seconds.
3. Stir in sage and thyme.
4. Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
5. Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
6. Turn off heat and stir in prosciutto, being careful not to overcook the prsciutto.
7. Season with salt and pepper to taste and serve over the arugula or mixed greens.

olive oil, garlic, sage leaf, thyme, tomatoes, cannellini beans, arugula

Taken from www.food.com/recipe/cannellini-beans-with-herbs-and-prosciutto-446791 (may not work)