- 1 ounce thinly sliced prosciutto, cut into ribbons
- 1/4 cup extra-virgin olive oil
- 1 medium red onion, finely chopped
- 4 cloves garlic, minced
- 2 (15 ounce) cans 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
- Cook prosciutto in a large nonstick skillet over medium heat, stirring frequently, until crispy, about 5 minutes. Drain on paper towels.
- 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.