A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Cannellini Beans With Herbs And Prosciutto
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A quick and easy way to put together a delicious, healthy meal. Cannellini beans are a great source of protein and fiber, and the prosciutto adds a nice salty flavor. Serve as a salad or side dish (or a light main course).
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
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 cans (15 ounce size) cannellini beans, rinsed, drained
2 ounces prosciutto, coarsely chopped
salt
freshly ground black pepper
3 cups arugula or mixed baby greens
directions
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 to taste with salt and pepper. Divide the greens between individual serving plates. Top with the beans and prosciutto. Serve immediately.
nutrition data
Nutritional data has not been calculated yet.
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