White Beans with Prosciutto and Rosemary

By • January 1, 2010 1 Comments

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Author Notes: Back when I was single, I often made this dish on busy weeknights. It was great comfort food, yet a far cry from the cliched cereal and milk. It's healthy, but still a bit decadent. Plus, it's a one-skillet meal. What's not to love?mariaraynal

Serves 2-4

  • 1 tablespoon olive oil
  • 1/3 cup thinly sliced shallots
  • 2 cloves garlic, minced
  • Kosher or sea salt and freshly ground black pepper, to taste
  • Crushed red pepper, to taste
  • 2 teaspoons fresh rosemary, chopped
  • 1 cup cherry or grape tomatoes, sliced in half
  • 2-3 slices prosciutto, chopped
  • 1 15 ounce can cannellini beans, drained and rinsed
  • 1/4 cup dry white wine, more if needed
  • 2-3 handfuls baby spinach, to taste
  • Grated Parmigiano-Reggiano, to taste
  1. Heat olive oil over medium heat in large skillet. Saute shallots for a few minutes, then add garlic, salt, pepper, crushed red pepper and rosemary.
  2. When shallots are soft, add tomatoes and cook for about five minutes. Add chopped prosciutto and continue to cook, stirring often. Stir in beans, taking care to keep them whole.
  3. When tomatoes are soft, deglaze with wine and add spinach. When wine is reduced and spinach wilted, serve, adding parmesan at the table.

More Great Recipes: Beans & Legumes|Vegetables|Side Dishes

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