Pasta and Cannellini Beans

Source: Barbara Pistrang

1/4 C olive oil

1 onion, chopped

4 cloves garlic, minced

1/4 lb. arugula or other greens

1 can (15 oz) diced tomatoes

1 can (16 oz) cannelloni beans (white kidney beans)

2/3 C white wine

1/4 C basil leaves

12 oz. pasta

salt and pepper

Heat oil, add garlic, cook on medium low heat for 1 minute. Add arugula, stir until wilted (about 1-2 minutes). Add tomatoes, beans, wine. Simmer 5 minutes. Add basil, simmer 1 minute. Season with salt and pepper. Serve over pasta.