Pasta and Cannellini


Source: Barbara Pistrang

1/4 C olive oil
1 onion, chopped
4 cloves garlic, minced
1/4 lb. arugula or other greens
1 can (15 oz) diced tomatoes
1 can (16 oz) cannelloni beans (white kidney beans)
2/3 C white wine
1/4 C basil leaves
12 oz. pasta
salt and pepper

Heat oil, add garlic, cook on medium low heat for 1 minute. Add arugula, stir until wilted (about 1-2 minutes). Add tomatoes, beans, wine. Simmer 5 minutes. Add basil, simmer 1 minute. Season with salt and pepper. Serve over pasta.