A simple one-bowl recipe for flourless hot cocoa cookies uses hot cocoa powder, marshmallow bits, and egg whites. a delicious fudgy core and a crunch outside.
| Prep Time: | 15 mins |
| Cook Time: | 8 mins |
| Total Time: | 23 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (14.5 ounce) can diced tomatoes
- 3 tablespoons white wine
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1 (15 ounce) can cannellini beans, drained and rinsed
- 2 tablespoons chopped fresh basil
- salt and pepper to taste
- 3 cups arugula
- ¼ cup shaved Parmesan cheese (Optional)
Instructions
- Heat the olive oil in a large skillet over medium heat; cook the garlic in the hot oil about 1 minute. Add the tomatoes, wine, sage, and thyme; increase the heat to medium-high and simmer 2 to 3 minutes. Stir in the cannellini beans and basil. Season with salt and pepper. Continue cooking until beans are heated through, 3 to 4 minutes.
- Arrange the arugula on a serving platter. Spoon the bean mixture over the arugula. Top with the shaved Parmesan cheese if desired.
Nutrition Facts
| Calories | 466 kcal |
| Carbohydrate | 71 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 1 g |
| Protein | 23 g |
| Saturated Fat | 2 g |
| Sodium | 245 mg |
| Sugars | 3 g |
| Fat | 10 g |
| Unsaturated Fat | 0 g |
Reviews
Loved it, I didn’t have white wine so I substituted apple cider vinegar. It was nice to have a salad and it not be a cold salad!
I will e shopping for the recipe items today. I love cannelin beans and arugula, so does my husband. Good to have a delish summer sode dish. I WILL def let ya know how it turns out.
Great way to use the arugula from my garden and give my vegetarian daughter some protein from the beans. Thanks!
This is one of my favorite dishes to make. It has everything you need to make a quick, healthy meal even impressing people because it tastes so sophisticated, like you spent hours making it. It easily adjusts to your kitchen, too. I often use fresh tomatoes and today I used some fresh pesto instead of basil. And, instead of Parmigiano Reggiano, I was able to use up a chunk of Asiago taking up space in the fridge.
Wonderful side dish, something different besides the usual sides. It’s nice to see a new recipe for Arugula too!
This is very tasty and healthy. I added a couple of cups of cooked penne pasta, it makes a great vegetarian meal.
Paired it with grilled veal. Added a 1/4 teaspoon of finely chopped red chili pepper.
I love arugula and I love beans so I thought I would love this. I even added extra garlic because as far as I’m concerned you can never have enough but this dish just didn’t do it for me.
So simple, and healthful! I used a can of salsa style tomatoes, and it was great!
Very easy and tasty. I loved it!
Seemed to be lacking something. I think mixing the arugula in rather than setting the beans /tomatoes on top would be preferable. I may add bacon or something else with a little different texture next time.
This was SO GOOD! I had some arugula left to use up and stumbled across this one – very earthy and full of flavour, and came together very quickly, another bonus. Thanks for sharing…we really enjoyed this dish 🙂
Brillant, can’t wait to go home and make it for my Italian mother.
Outstanding recipe. I substituted raspberry vinegar for the white wine. I also garnished the entire salad with some chopped up fresh garlic tops before adding the cheese and then drizzled it with some olive oil and raspberry vinegar. A big hit in this Italian home.
We were both shocked at how good this was. I do love arugula and I used white wine vinegar instead. Used fresh agugula, tomatoes and basil from the garden. Excellent!
Really nice. EASY & FAST!
This is so quick, easy and delicious! It goes good over linguine too!
This is delicious. I had some beautiful arugula and started searching for recipes. Thank goodness I found this. Hubby is a vegetarian, so I sometimes struggle for new recipes. I made this one exactly as printed, but added a little onion with the garlic. The wine, garlic and tomatoes are a lovely counterpoint to the spicy arugula. I think the cheese is a must. =) Thanks, Kim!
This humble salad brought back such memories, all of them wonderful and pleasant, of dinners at my Italian grandmother’s table. This, to me, was the ultimate comfort food. All the ingredients blend together deliciously to create a taste sensation. Perfect with the arugula, but this could also be tossed with some rigatoni or penne pasta. This is also good enough to eat on its own with a crusty slice of Italian bread for a simple, light, but satisfying meal. I used all fresh herbs from my garden, and beautiful, shaved Parmigiano-Reggiano. Thank you, kimscookingnow, for the delicious memories. I have to say that of the 700+ recipes I’ve tried from this site, this is by far one of the more memorable. And for what it’s worth, my German hubby raved about this too!
This is a great recipe, so I just had to share it. It tastes great and is healthy at the same time. We are trying to get more legumes in our diet, and this recipe makes that easier. Makes an excellent side dish to any grilled meat. I hope others will enjoy!