Giada's Cannellini Beans with Herbs and Pancetta

This recipe is from Giada's Family Dinners cookbook. I made this last week, and it was a big hit. It's absolutely delicious! This is like an Italian version of baked beans, but healthier. It's a great side dish to bring to or serve at any summer BBQ. You can serve this to your little one 12+ months.

Here's what you need for 4 to 6 servings:
3 tbsp Olive oil
1 tbsp minced garlic
1 tbsp chopped fresh sage
2 tsp chopped fresh thyme
1 (14 1/2 oz) can organic diced tomatoes in juice
2 (15 oz) cans cannellini beans, rinsed and drained
1 package diced pancetta
salt and pepper
3 cups organic arugula or organic mixed baby greens

Heat the oil in a large, heavy skillet over medium heat. Add the garlic and saute until fragrant (about 30 seconds). Stir in the sage and thyme. Add the tomatoes. Increase the heat to medium high heat and simmer for 2 minutes. Add the beans. Simmer until the juices evaporate by half, about 5 minutes. Remove from the heat and stir in the pancetta. Season the beans to taste with salt and pepper. Arrange the arugula on a platter. Spoon the beans over the greens and serve. Enjoy!