Cannellini Beans With Herbs And Prosciutto - cooking recipe

Ingredients

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

Preparation

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