Cannellini Beans with Prosciutto & Tomatoes

This cannellini bean recipe is truly one of our family’s favourite side dishes. We love prosciutto and arugula, so this combines two of our favourite things, but it’s still a healthy side dish that is full of nutrients from the cannellini beans. I love this recipe because it’s so quick and easy, but it tastes so good that you look like a master chef! You can change this recipe by using basil instead of thyme and sage. Sometimes I add spinach to the skillet at the very end instead of arugula. The choices are endless and it always tastes great. Buon apetito!


• 3 tablespoons of good extra virgin olive oil (eg. Primo, Domenica Fiore, Frantoia Barbera)
• 1 tablespoon minced garlic (such as the heirloom Italian for sale in the meat dept)
• 1 teaspoon chopped fresh sage leaf (optional)
• 1 teaspoon chopped fresh thyme leave (optional)
• 1 (14 1/2 ounce) can diced tomatoes with juice or 5 fresh tomatoes or a bunch of cherry tomatoes diced
• 2 (15 ounce) cans cannellini beans, rinsed and drained
• Approximately 50 grams of prosciutto (my fave is Ruliano or San Daniele), chopped
• 2 or 3 cups of arugula or spinach


1. Heat the oil in a large heavy skillet over medium heat.
2. Add garlic and saute for about 30 seconds.
3. Stir in sage and thyme if you’re adding it. This is optional because some people don’t like herbs. If I don’t have these fresh sometimes I use fresh basil, but be sure to put it in at the end of cooking.
4. Add tomatoes and increase heat to medium-high and simmer for 2 minutes.
5. Add beans and simmer until tomatoes are tender and juices evaporate by half, about 5 minutes.
6. Turn off heat and stir in prosciutto, being careful not to overcook the prosciutto.
7. Season with salt and pepper to taste and serve over the arugula; if using spinach toss in the pan to warm the spinach.