, drained and rinsed
washed and stemmed
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
Trans Fatty Acid (tfa)
Percent Calories from Protein
Percent Calories from Carbohydrate
Percent Calories from Fat
Vitamin B2 - Riboflavin