About this recipe:Cannellini beans are tossed in a warm tomato, white wine, garlic and basil sauce and served on a bed of peppery rocket leaves. You can use ripe tomatoes, if you prefer.
2 tablespoons olive oil
2 cloves garlic, minced
1 (400g) tin chopped tomatoes
3 tablespoons white wine
1 teaspoon dried sage
1 teaspoon dried thyme
1 (400g) tin cannellini beans, drained and rinsed
2 tablespoons chopped fresh basil
salt and pepper to taste
25g shaved Parmesan cheese (optional)
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Method Prep:15min › Cook:8min › Ready in:23min
Heat the olive oil in a large frying pan 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 rocket on a serving platter. Spoon the bean mixture over the rocket. Top with the shaved Parmesan cheese if desired.