10 min prep
10 min cook
|1 pkg||gardein chick'n scallopini|
|4 tbsp||extra virgin olive oil|
|3||garlic cloves, minced|
|1 can||san marzano tomatoes, whole (15oz)|
|2 cups||vegetable broth (better than bouillon brand)|
|2 cans||cannellini beans, rinsed and drained (19oz)|
|1/2 tsp||black pepper|
|1 cup||baby arugula|
heat oil in a large thick bottomed pot.
add minced garlic and cook over medium heat until golden, 1-2 minutes.
break up tomatoes into ¾”-1” pieces using a whisk and add tomatoes and juice, vegetable broth, beans and pepper to the pot. bring to a simmer, simmer soup uncovered for 5 minutes.
mean while fry the scallopini for 2-3 minutes on each side until golden brown and hot through, place on cutting board and cut into ¼” pieces strips.
In the final minute of cooking add baby arugula, and cut scallopini pieces.
garnish with toasted crustini.other gardein™ chick'n scallopini recipes