Categories: Legumes

Ingredients

• 2 teaspoons extra-virgin olive oil
• 1/4 cup finely chopped red onion
• 2 teaspoons minced fresh garlic
• 1/2 teaspoon minced fresh rosemary
• 2 tablespoons dry white wine $
• 3 tablespoons fat-free, lower-sodium chicken broth
• 1/4 teaspoon black pepper $
• 1 (15-ounce) can cannellini beans, rinsed and drained
• 2 tablespoons chopped fresh parsley
• 1 ounce thinly sliced prosciutto, chopped (about 1/4 cup)

Directions

1. Heat a large skillet over medium heat. Add oil to pan; swirl to coat. Add onion; sauté 2 minutes. Add garlic and rosemary; sauté 30 seconds. Add wine; cook until liquid evaporates. Add broth, pepper, and beans; cook for 3 minutes or until beans are thoroughly heated. Stir in parsley and prosciutto.

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