Ingredients
¼ cup extra virgin olive oil
1 medium red onion, finely chopped
4 cloves garlic, minced
30 oz white beans, rinsed
⅓ cup reduced-sodium chicken broth
¼ cup lemon juice
¼ cup chopped fresh parsley
freshly ground pepper to taste
8 cup arugula
Directions
1. Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
2. Add oil to the pan and place over medium-low heat. Add onion and garlic; cook, stirring occasionally, until softened, being careful not to brown the garlic, 3 to 5 minutes. Stir in beans and broth; cook until heated through, stirring occasionally, about 4 minutes. Add lemon juice, parsley and pepper; stir to combine. Place arugula in a large bowl. Add the bean mixture and toss to coat. Top with the prosciutto.
Nutrition Facts
Provided by: EatingWell
Per Single Serving / Serves 6 Total
- Calories 213
- Calories from fat 99
- Total Fat 11gm 8%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 7gm
- Sodium 430mg 18%
- Total Carbohydrates 24gm 8%
- Fiber 7gm 7%
- Protein 10gm
- Cholesterol 4mg 1%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
