This recipe serves: 6
Ingredients
For the white bean salad:
1 cup dried cannellini beans
3 cups low-sodium chicken broth
1 1/2 carrots, cut into 1" pieces
1 1/2 stalks celery, cut into 1" pieces
1 tablespoon olive oil
3 tablespoons chopped pancetta, optional
3 cloves garlic, chopped
salt to taste
freshly ground black pepper
3 cups washed and stemmed arugula
For the shrimp:
1 pound medium-sized shrimp, peeled and deveined
1 tablespoon olive oil
Cooking Instructions
1. Soak the cannellini beans in water overnight in the refrigerator.
2. Drain the beans, put them in a pot and add the chicken stock, carrots, celery and enough water to cover the beans by an inch or so.
3. Bring to a simmer, uncovered over medium-high heat. Do not boil. Skim the foam that comes to the surface. (Do not add salt because it will prevent the beans from becoming tender.)
4. Cook until the beans are tender (about 1 hour) and remove from heat. Drain and discard the carrots and celery. Set beans aside. (The cannellini beans can be cooked ahead of time, covered and refrigerated up to 3 days.)
5. In a large skillet, heat olive oil over medium heat. Add the pancetta and cook for 2 minutes. Add the garlic and cook 1 minute more.
6. Add the beans, season with salt and pepper, and heat thoroughly.
7. Turn off the heat and gently fold in the arugula leaves. Serve warm or at room temperature. (The white bean salad can be made in advance, covered and refrigerated for up to 2 days.)
8. Preheat the grill.
9. Season the shrimp with salt and pepper and drizzle them with olive oil. Grill the shrimp for 1 to 2 minutes on each side or until they are just cooked through.
10. Serve the shrimp warm or at room temperature on top of the white bean salad.
Serving Size: about 3/4 cup
Nutritional Information
Number of Servings: 6
Per Serving
Calories 250 Carbohydrate 15 g
Fat 11 g Fiber 4 g
Protein 21 g Saturated Fat 3 g
Sodium 447 mg
