Ratings & Reviews
This recipe is...
rich in veggies
lower in fat
lower in carbs
1 cup canned cannellini beans, drained and rinsed
1 tablespoon olive oil
3 tablespoons chopped pancetta
3 cloves garlic, chopped
salt to taste
freshly ground black pepper
3 cups washed and stemmed arugula
1. Drain and rinse the cannellini beans and set aside.
2. In a large skillet, heat olive oil over medium heat. Add the pancetta and cook for 2 minutes. Add the garlic and cook 1 minute more.
3. Add the beans, season with salt and pepper, and heat thoroughly.
4. Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature.
Serving Size: about 3/4 cup
Number of Servings: 6
|Fat||7 g||Fiber||2 g|
|Protein||3 g||Saturated Fat||2 g|
SEE ALL THE FACTS
This recipe can be personalized for your nutritional needs when you join the FoodFit Plan -- our healthy lifestyle program for lasting weight-loss.