Today I thought I’d post a quick and easy recipe that is very popular in the Harvey-Parsons household. It is healthy, requires minimal effort, and tastes pretty wonderful: what more could you ask for?


Here’s what you’ll need:

  • 2 garlic cloves, peeled and chopped
  • drizzle of extra-virgin olive oil
  • 1 can diced tomatoes
  • 1 and 3/4 cups reduced-sodium chicken broth
  • 1 can white beans (we use a “bean medley” can that contains chickpeas, kidney beans, romano beans and black eyed peas)
  • 3 slices of prosciutto ripped into pieces, or sliced and quartered salami (this for some added protein and salty flavour – prosciutto is my personal fave)
  • ground pepper
  • 2/3 box of arugula

Here’s what to do:

Step 1. Heat the garlic and olive oil in the bottom of a large pot on medium heat until the garlic is golden.

Step 2. Remove from heat and let cool for a minute or so before adding the diced tomatoes, broth, beans, prosciutto/salami and a few twists of ground pepper. This is important – I failed to remove from heat before pouring the tomatoes in and was sprayed by hot oil when the tomato juice touched the bottom of the pot. Dangerous!!

Step 3. Give everything a good stir, and re-heat while covered until it starts to boil.

Step 4. Reduce heat and simmer, uncovered, for 5 minutes.

Step 5. Mix in the arugula and let simmer for another 1-2 minutes.

Step 6. Remove from heat and serve!

This will make a large pot – great for leftovers or for a family dinner!

Note: vegetarians can omit the prosciutto/salami, and if you are concerned about sodium intake, you can make your own stock and/or buy beans fresh from the grocery store.

Stay hungry!


P.S. I owe credit to my sister, Jaclyn, who first introduced me to this recipe, adapted from Gourmet Magazine. Her blog is great, too – check it out!