Ingredients
Scale
- 1– 14 oz can plum tomatoes
- 1/2 teaspoon, dried oregano
- 1 clove garlic, finely chopped
- 1/2 tablespoon, fresh basil leaves, torn
- 1/2 teaspoon balsamic vinegar good quality
- 1– 14 oz can cannellini beans, drained with 2 tablespoon liquid reserved
- 10 – 12 Baby mozzarella balls
- 1 tablespoon olive oil
- Salt and Pepper to taste
- Fresh Basil leaves for garnish
- Balsamic glaze for topping (optional)
Instructions
- Heat a medium skillet or pan with olive oil, chopped garlic, dried basil and oregano, balsamic vinegar, and salt and pepper. Let the herbs get fragrant about 1 minute. Add the tomatoes and cook an additional 8 minutes or medium low heat.
- Add the cannellini beans, add 2 tablespoon of the cooking liquid from the can as well, and cook the beans for around 5 minutes.
- Once the beans have softened slightly turn off the heat and set aside for 2 minutes to cool. Add the arugula and mix well. Add baby mozzarella, a drizzle of olive oil and balsamic glaze, a few torn basil leaves, and serve!
- Prep Time: 5 min
- Cook Time: 10 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian