What's This?
Serving size 6
Prep Time
Total Time


1 oz thinly sliced prosciutto, cut into ribbons¼ cup extra virgin olive oil1 medium red onion, finely chopped4 cloves garlic, minced30 oz white beans, rinsed⅓ cup reduced-sodium chicken broth¼ cup lemon juice¼ cup chopped fresh parsley freshly ground pepper to taste8 cup arugula


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.

Tags: Salad, Healthy, Low Calorie, Pork, Mediterranean, Easy, Bridal Shower

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