Cannellini Beans with Prosciutto and Herbs

3 tablespoons olive oil

1 tablespoon minced garlic

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

1 15-oz can diced tomatoes with juices

2 19-oz cans cannellini beans, rinsed, drained

2 oz. prosciutto (thickly sliced), coarsely chopped

Salt and pepper

3 cups mixed baby greens

Heat the oil in a heavy large skillet over medium heat. Add the garlic and sauté for about 1/2 minute.  Stir in the herbs. Add the tomatoes with its juice. Increase the heat to medium-high and simmer for 2 minutes. Add the beans. Simmer until the tomatoes are tender and the juices evaporate by half, about 5 minutes. Turn off heat and stir in the prosciutto, being careful not to overcook the prosciutto. Season with salt and pepper.

Arrange the mixed baby greens over a platter. Spoon the beans over the greens and serve.

Serves 5-6