READY IN 23 mins

Arugula Salad with Cannellini Beans

Read Reviews (9)

"This is a quick and delicious warm salad that can be either a light lunch, or a side dish to a nice steak or pork chop dinner." — KIMSCOOKINGNOW

Directions

Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.

Kitchen-Friendly View

PREP 15 mins
COOK 8 mins
READY IN 23 mins

Reviews More Reviews

Jun 09, 2010

This humble salad brought back such memories, all of them wonderful and pleasant, of dinners at my Italian grandmother's table. This, to me, was the ultimate comfort food. All the ingredients blend together deliciously to create a taste sensation. Perfect with the arugula, but this could also be tossed with some rigatoni or penne pasta. This is also good enough to eat on its own with a crusty slice of Italian bread for a simple, light, but satisfying meal. I used all fresh herbs from my garden, and beautiful, shaved Parmigiano-Reggiano. Thank you, kimscookingnow, for the delicious memories. I have to say that of the 700+ recipes I've tried from this site, this is by far one of the more memorable. And for what it's worth, my German hubby raved about this too!

—naples34102

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May 22, 2010

This is a great recipe, so I just had to share it. It tastes great and is healthy at the same time. We are trying to get more legumes in our diet, and this recipe makes that easier. Makes an excellent side dish to any grilled meat. I hope others will enjoy!

—KIMSCOOKINGNOW

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15 Ratings

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Sep 06, 2011

Brillant, can't wait to go home and make it for my Italian mother.

—StableBoy

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Nov 24, 2009

This is delicious. I had some beautiful arugula and started searching for recipes. Thank goodness I found this. Hubby is a vegetarian, so I sometimes struggle for new recipes. I made this one exactly as printed, but added a little onion with the garlic. The wine, garlic and tomatoes are a lovely counterpoint to the spicy arugula. I think the cheese is a must. =) Thanks, Kim!

—Shoe

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Mar 08, 2011

Outstanding recipe. I substituted raspberry vinegar for the white wine. I also garnished the entire salad with some chopped up fresh garlic tops before adding the cheese and then drizzled it with some olive oil and raspberry vinegar. A big hit in this Italian home.

—momtortuga

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Oct 26, 2010

We were both shocked at how good this was. I do love arugula and I used white wine vinegar instead. Used fresh agugula, tomatoes and basil from the garden. Excellent!

—DolphinpodP

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May 10, 2010

Really nice. EASY & FAST!

—Jody-cup

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Apr 29, 2010

This is so quick, easy and delicious! It goes good over linguine too!

—kissthecook

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Nutrition

Calories
466 kcal
23%

Carbohydrates
71.2 g
23%

Cholesterol
4 mg
1%

Fat
9.5 g
15%

Fiber
1.3 g
5%

Protein
23.1 g
46%

Sodium
342 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Arugula Salad with Cannellini Beans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 466
Calories from Fat: 85

% Daily Value *
Total Fat 9.5g 15 %
** Saturated Fat 1.8g 9 %
** Cholesterol 4mg 1 %
Sodium 342mg 14 %
Potassium 1648mg 46 %
Total Carbohydrates 71.2g 23 %
** Dietary Fiber 1.3g 5 %
Protein 23.1g 46 %
** Sugars 3g
Vitamin A 26 %
** Vitamin C 18 %
Calcium 30 %
Iron 87 %
** Thiamin 2 %
** Niacin 61 %
** Vitamin B6 3 %
** Magnesium 70 %
** Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.