Ingredients

• 1 ounce prosciutto, thinly sliced, cut into strips
• 1/4 cup extra-virgin olive oil
• 1 medium red onion, finely chopped
• 4 cloves garlic, minced
• 2 15-ounce c white beans, rinsed
• 1/3 cup reduced-sodium chicken broth
• 1/4 cup lemon juice
• 1/4 cup chopped fresh parsley
• Freshly ground pepper, to taste
• 8 cups arugula

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Cooking Directions

Step 1

Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.

Step 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.